Soup is probably my favorite dish to make and there is a nice selection accumulating here on the blog. You can check them out here. Most soups are remarkably quick to make, especially this one where there are so few veggies to cut up . It comes in under 25 minutes; hard to beat! You can adjust the heat level by using more or less curry paste. This is a very kid-friendly soup. My kids loved it as did my husband and I. And I can't wait to have the leftovers tomorrow. Soups tend to get better the next day or two as flavors meld together.
1 tablespoon coconut oil (or vegetable oil)
1 clove garlic, finally chopped
2 tablespoons red curry paste (or more, to taste)
4 cups chicken broth
1 tablespoon fish sauce
1 13.6-ounce can coconut milk
4 ounces rice noodles (about 1/3 of a box)
1 red bell pepper, cut into thin strips
2 zucchini, chopped
2 cups shredded rotisserie chicken (see note below)
Salt and pepper, to taste
Fresh basil leaves, sliced scallions, and lime wedges, for serving
Preparation:
Heat coconut oil in a large pot over medium-high heat. Stir in garlic and curry paste and saute 1 minute. Add chicken broth and fish sauce and bring mixture to a boil. Reduce heat to a simmer, cover and cook 8 minutes.
Stir in the coconut milk, then add the noodles, red peppers and zucchini. Cook at a low simmer, stirring occasionally, until noodles are tender, about 7 minutes. Add chicken and season with salt and pepper. Cook another minute or two. Serve herbs and green onions on the side if you have kids who complain about the leaves in their food. If not add it to the soup right before serving. And don't forget the lime wedges!
Serves 6
Notes:
- If you don't have rotisserie chicken you can use fresh chicken breasts (2), sliced into thin strips. Add to soup when you put in the noodles.
- Instead of zucchini , use 1 heaping cup green beans or chopped eggplant.
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