Curry Soup

Ingredients

• 1 tablespoon canola or avocado oil (or grapeseed oil or similar neutral cooking oil)
• 1 red bell pepper (diced into ¼-inch pieces, about 1 cup)
• 2 carrots (diced into ¼-inch pieces, about 1½ cups)
• 2 tablespoons minced fresh ginger (from about a 2-inch piece)
• 2 garlic cloves (minced, about 2 teaspoons)
• 4 green onions (minced, white and green parts divided)
• 4 tablespoons Thai red curry paste (1 4-ounce jar from Thai Kitchen)
• 4 cups low-sodium chicken broth
• 2 small chicken breasts (about 1 pound)
• 1 15-ounce can light coconut milk
• 2 tablespoons low-sodium soy sauce
• 6 ounces thick rice noodles (sometimes called stir-fry or pad thai noodles)
• 1 lime (juiced—about 2 tablespoons—plus additional wedges for serving)
• Chopped fresh cilantro or Thai basil

Steps

1. 1

   In a Dutch oven or similar large pot, heat the oil over medium heat. Add the bell pepper and carrots and cook, stirring occasionally, until starting to soften, about 5 minutes.

2. 2

   Add the ginger, garlic, white parts of the green onions, and curry paste and cook, stirring constantly, for 1 to 2 minutes, until fragrant and the paste starts to darken.

3. 3

   Add the chicken broth and increase the heat to high to bring to a simmer. Add the chicken breasts, then adjust the heat so the broth simmers gently. Partially cover the pot, and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer, 12 to 15 minutes. Transfer it to a bowl and shred with two forks, or transfer to a cutting board and chop into bite-sized pieces.

4. 4

   Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.

5. 5

   Return the chicken to the pot. Stir in the coconut milk, soy sauce, and lime juice. Return to medium heat to warm through.

6. 6

   Divide the noodles between serving bowls and ladle soup on top. Garnish with reserved green onion tops and cilantro. Serve with lime wedges on the side.