Thai Noodle and Chicken Coconut Soup

Asian flavors infuse this healthy noodle and vegetable soup. Rotisserie chicken makes for a fast and easy preparation.

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Ingredients:

• 1 onion, sliced
• 2 cloves garlic
• 3 baby eggplants, chopped
• 2 banana peppers, chopped
• 1 stalk lemongrass, chopped into large pieces
• 1 teaspoon curry paste, red or green
• 1 1/2 cans chicken broth
• 2 cans lite coconut milk
• 4 tablespoons brown sugar
• Leftover rotisserie chicken meat cup up or 4 chicken breasts, sliced
• 1 tablespoon ginger
• 1 tablespoon coriander
• 1 tablespoon chili oil
• 1/2 cup fresh thai basil, roughly chopped
• 1/2 cup cilantro, roughly chopped, or coriander
• Add whatever other fresh vegetables you have on hand:
• Celery
• Carrot
• Salt to taste
• 1 package rice noodles

Method

Heat oil, onion and garlic in a large pot. Once onions become soft, add eggplant, ginger and coriander. Stir until fragrant, then add the rest of vegetables and saute for a minute or so. Add lemongrass. Next add about half the chicken broth and curry paste. Bring to a simmer and add the rest of chicken broth, coconut milk, chicken, brown sugar, and half of fresh chopped Thai basil and coriander or cilantro. Simmer for 20 minutes or if using raw chicken until it is cooked. Cook rice noodles according to package. Ladle noodles into bowls, followed by soup and top with the rest of fresh chopped herbs.

Notes: Can increase the heat of the soup by adding more or less curry paste. Soup can also be served with jasmine rice or soba noodles.

Number of servings: 4

Submitted By: snugabuglove
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