Thai chicken and coconut soup
Thai curry paste
2½ tbsp(s), or to taste
Light unsweetened coconut milk
8 fl oz
Canned chicken broth
Uncooked thin rice vermicelli noodles
3 oz, broken
Unprepared frozen mixed Asian vegetables
Uncooked bok choy
2 cup(s), baby-variety, chopped
Cooked skinless boneless chicken breast(s)
½ pound(s), chopped
Fresh lime juice
1½ tbsp(s), or to taste
½ cup(s), chopped
- Lightly coat a large saucepan with cooking spray; heat over medium-high heat. Cook curry paste, stirring, for 1–2 minutes or until fragrant. Add coconut milk; bring to a boil.
- Add broth; bring to a boil. Add noodles; boil, covered, for 2 minutes.
- Add frozen vegetables; reduce heat to medium-low and simmer, uncovered, for 2 minutes. Add bok choy, chicken and lime juice; simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Sprinkle with cilantro; season to taste (optional).