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