Thai Coconut Curry Soup

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!