A Quick Weeknight Supper Worth Blogging About!

My family loves Thai flavors. So when I spotted this Thai chicken soup recipe in Food Network Magazine, I decided to give it a try. I found it in the "Weeknight Cooking" section of the magazine, where quick recipes abound, perfect for working families. This one boasts a 30 minute start to finish promise. One would think that a soup made in this amount of time might be lacking in flavor. On the contrary, this one is full of it. The creaminess of the coconut milk with the bite of curry and the freshness of lime? A wonderful combination. And believe it or not, I made it a second time with absolutely no substitutions. That's right, the substitution queen has no recommedations for improvement!

So here is the recipe. It's quick, full of wonderful Thai flavors and satisfying. And with only three of us at home, a whole pot of this soup means another meal later in the week.

Thai Chicken Soup
from Food Network Magazine, November 2010

1 T vegetable oil (ok, so I did substitute canola oil...)
1 onion, thinly sliced
2 cloves garlic, minced
2 T green curry paste
6 cups low sodium chicken broth
1 15-oz. can coconut milk
1 T fish sauce
2 red bell peppers, thinly sliced
4 oz. thin rice noodles, broken into pieces (I used Soba noodles. Ok, so I lied.)
2 small skinless boneless chicken breasts(about 1 lb.) very thinly sliced, crosswise
1 T fresh lime juice
1 cup roughly chopped fresh cilantro (I used less- 1 cup seemed like A LOT!)

1. Heat the oil in large pot over med-high heat. Add the onion and cook, stirring occasionally until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring 1-2 minutes. Add the broth, coconut milk and fish sauce, cover and bring to a boil.
2. Add the bell peppers and noodles and simmer, uncovered until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 minutes more. Stir in the lime juice and cilantro. Add more fish sauce and lime juice if desired.