Thai Coconut Chicken Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 48 ounces chicken stock
• 1 lb diced chicken breast
• 3 (14 ounce) cans cans coconut milk
• 2 -3 ounces olive oil
• 1 garlic clove
• 1 teaspoon fresh ginger paste
• 16 ounces frozen peppers and onions (red yellow red)
• 1 juice of fresh lime
• 2 -4 diced fresh hot peppers, depending on personal taste (i use habanaros)
• 8 ounces straw mushrooms
• 1 (8 ounce) can water chestnuts
• 2 tablespoons thai red curry paste
• 1 tablespoon brown sugar
• 1/2 lb thin spaghetti or 1/2 lb angel hair pasta

Recipe

• 1 pre cook 1/2 pd of pasta. break pasta into 2- 3 inch lengths boil til almost done (al dente) do not over cook as it will not hold up in soup. drain and set aside covered.
• 2 dice 4 fresh chicken breasts in to cubes. heat skillet w/ 2-3 oz olive oil on med. heat add crushed fresh garlic 1 clove 1 min add 1 heaping tbspn thai red curry paste stir until mixed w oil add chicken, mix until coated with red curry oil , a few twists of fresh ground pepper cook until done.
• 3 at the same time as chicken is cooking have a stock pot with 48 oz chicken stock and 1 heaping tspoon of grated fresh ginger or ginger paste ,1 tbspoon brown sugar, you can add 1 tbspoon thai red curry paste here also i do, bring to a boil turn down to med heat. add diced habanaro peppers, very hot be careful! 3-4 for a kick 1-2 for just a hint of hot. or substitute another type of pepper. add bag of frozen onion & pepper mix , 1 can straw mushrooms, 1 can waterchestnuts simmer til hot. add 3 cans coconut milk do not boil beyond this point low heat/simmer only!
• 4 add seasoned cooked chicken mixture . add pasta at the end. you can continue to add thai red curry paste if necessary. enjoy!