Thai Chicken Soup

  • 1 T. canola oil
  • 1 tsp freshly grated ginger
  • 1 tsp. turmeric powder
  • 1 large boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 c. sliced red cabbage
  • 1 c. thinly sliced onion
  • 1 c. sliced yellow pepper
  • 2 c. chicken broth
  • 2/3 c. coconut milk
  • 1 T. Thai red curry paste
  • 1 tsp. sriracha
  • Fish sauce to taste
  • Brown sugar to taste
  • 4 oz. thick egg noodles, cooked
  • Chopped sorrel, for garnish (optional)

In a medium-sized pot, heat up the canola oil. When the oil is hot, add the ginger and turmeric powder and sauté until aromatic over low heat. Add the chicken and stir-fry over medium heat until the outside of the chicken is lightly browned, about 7 minutes. Add the cabbage, onion, and pepper and stir-fry for an additional 3 minutes.

Add the next 6 ingredients (chicken broth through brown sugar) to the pot. Stir constantly over medium heat until the paste is softened into the liquid and it's bubbling slightly. To serve, divide the cooked egg noodles between two serving bowls. Top with the soup mixture, making sure to add plenty of chicken and vegetables. If desired, add a lightly sprinkling of chopped sorrel just before eating.

  • Yields: 2 large servings
  • Preparation Time: 25 minutes
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