Thai Coconut Curry Soup
Ingredients:
1 pounds peeled and de-veined medium-size raw shrimp
1 boneless skinless chicken breast, sliced very thin
1 red bell pepper, sliced
1 onion rough chopped
2 teaspoons grated fresh ginger
1 tablespoons curry powder
1 quart low salt chicken broth or vegetable broth
1 can coconut milk (unsweetened)
1 package sliced fresh baby portobello mushrooms
1 can baby corn, drained
1 tablespoon brown sugar
1/2 teaspoon salt
sliced jalapeño
1/4 cup chopped fresh cilantro
1 fresh lime juice, squeezed
1/2 package rice noodles
Directions:
In a large dutch oven sauté onion, ginger and pepper till tender in 1 tsp. olive oil and the curry powder. Pour in the broth and the coconut milk. Increase heat to simmer and then add in chicken breast and shrimps. Allow to cook 5 minutes. Add noodles, mushrooms, corn, salt, jalapeño, cilantro and lime juice. Allow to simmer till noodles are tender. Serve!