Thai Chicken Soup

  • Prep + Cook Time
    40 Minutes
  • Servings
    4
  • Calories
    240
  • Nutritional Information
    • 9 g FAt
    • 1 g Sat. FAt
    • 18 g CArbs
    • 3 g Fiber
    • 1 g sugars
    • 21 g proteins

Ingredients

    1 Lb. Forester Farmer’s Market Chicken Breast, cut into 1″ pieces
    2 (1-in.) pieces peeled Fresh Ginger, divided
    1 Tbsp Canola Oil
    2 tspFresh Garlic, minced
    2 Tbsp Green Curry Paste
    2 Cups Unsalted Chicken Stock
    1/2 Cup water
    2 Tbsp Fresh Lime Juice
    1 Can (13.5oz.) Light Coconut Milk
    1/4Ccup Fresh Cilantro Stems
    1 Cup Fresh Snow Peas, diagonally sliced
    3 Oz Uncooked Brown Rice Vermicelli Noodles
    1/2 Cup Fresh Cilantro Sprigs
    Lime Wedges

Ingredients

Preparation

    1. Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, cook 10 minutes.

    2. Discard ginger piece. Stir in peas &  noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs; serve with lime wedges.

Preparation