Thai Coconut Curry Chicken Soup

• 2 tablespoons olive oil
• 4 cloves garlic, pressed
• 2 tablespoons red curry paste
• 2 12 ounce cans of coconut milk
• 2 cups chicken stock
• 2½ tablespoons fish sauce
• 2 tablespoons coconut sugar
• 2 tablespoons almond butter
• 3 to 4 keffer lime leaves
• 1½ teaspoons ghost pepper curry
• salt to tast (I used about 1 teaspoon)
• The meat from about a half of 1 rotisserie chicken (use your leftovers!), shredded into pieces
• ½ red bell pepper, seeded and sliced into ¼ inch slices
• ½ yellow bell pepper, seeded and sliced into ¼ inch slices
• 1 red onion, thinly sliced
• 1 heaping tablespoon fresh ginger, minced
• 1 cup baby bella mushrooms, quartered
• 1 package fresh kelp noodles (rinsed)
• Juice of 1 lime

Also nice to add spinach or bamboo shoots, but I forgot to this time :)

1. In a large soup pot, over medium heat, heat the olive oil and then add the garlic, cook for about 3 minutes, until fragrant.
2. Add the onion and yellow and red bell peppers and saute until semi-soft, about 3 minutes.
3. Stir in the coconut sugar and almond butter until the sugar is melted.
4. Add the red curry paste, ghost pepper curry and ginger and stir until well incorporated.
5. Add the coconut milk and chicken stock and cook until the mixture comes to a simmer.
6. Add the kiffer limes leaves and fish sauce and then allow to simmer for 10 minutes, stirring occasionally.
7. Then add the mushrooms and kelp noodles and allow to simmer for 20 minutes, stirring occasionally to separate the noodles while cooking.
8. Turn off the heat and stir in the spinach and cover, allowing to sit, undisturbed for 10 minutes. Then, just, eat it…and enjoy.

Serving Size: Makes 8 - 1 cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user NTCARR.