Apparently, I was in a soup mood this week as Thai Chicken Curry Soup was also on the menu! I went to a different cookbook today, one that I’ve used for other recipes in the past and has always been good. This recipe comes from Freddie Prince Jr.’s Back to the Kitchen cookbook. There are several recipes I LOVE from this cookbook and highly recommend you buy it! Click here for the Back to the Kitchen Cookbook.
Ingredients you will need:
- 3 Tablespoons Olive Oil
- 1 Medium Yellow Onion, Halved, Thinly sliced
- 1 Red Bell Pepper, Thinly sliced
- 4 cups chicken stock
- 1 can unsweetened coconut milk
- 2-4 Tablespoons Thai Red Curry Paste
- 1 Pound Boneless chicken chicken breast (thinly sliced)
- 2 tablespoons lime juice
- 4 ounces pad Thai-style rice vermicelli noodles
- 1/4 cup green onions
- 1 jalapeno chile slivered
Yellow Onion 
Half the Onion and cut into thin slices 
Red Bell Pepper and Green Onion 
Red Bell Pepper 
Cut into thin slices
Add Extra Virgin Olive Oil 
Put in red bell peppers and onions 
Let them saute without turning brown 
Final result
Cut chicken into thin slices 
4 cups chicken broth 
With chicken broth added
Add coconut milk 
Milk seperates but that’s okay 
Add a couple tablespoons of curry paste 
Coconut Milk and Curry Paste
Add Lime Juice 
Look once added 
Add chicken and let it cook 
Yum!
Add 4 ounces of rice noodles 
Let them cook and add green onion 
Stir to combine 
Ladle into bowls
