Thai Chicken Coconut Soup Essential for Frigid Temps
Here at the Skinny offices in Zionsville, Indiana, our roads are flooded with grayish slush, our windshields are frosted first thing in the morning, and our hot showers act as our saving grace when we come home to defrost. It’s official: Winter is here and in full swing. It’s the kind of weather where staying inside your cozy home with a piping hot cup of soup sounds like heaven in a nutshell (a coconut shell). Tonight, thaw yourself out with this delicious and healthy recipe by our Skinny epicure, Monique!
Skinny & Co. Thai Chicken Coconut Soup
By Monique Wallace, Chef
1 tbsp. Skinny & Co. coconut oil
1 sweet onion, thinly sliced
2 cloves of garlic, minced
2 tbsp. green curry paste
6 cups low-sodium chicken broth
1 15oz. can of coconut milk
2 red bell peppers, thinly sliced
4oz. thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1lb.), very thinly sliced crosswise
3 tbsp. fresh lime juice
1 cup roughly chopped fresh cilantro
3 jalapeños, dicedDirections:
Heat Skinny & Company coconut oil in a large pot over low-medium heat. Add sliced onion and sautée until softened and lightly browned. Incorporate the minced garlic and green curry paste, stirring for 1 to 2 minutes. Pour in chicken broth and coconut milk, then cover and bring to a boil.
Add sliced bell peppers and rice noodles. Simmer uncovered for about 3 minutes until al dente. Add chicken and cook for about 3 minutes. Ladle into bowls, stir in lime juice, and garnish with cilantro and jalapeño. Bon Appétit!