

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