Coconut Curry Chicken Soup
minced and peeled
red bell pepper
red curry paste
baby boc choy
shredded or diced
1 juiced, 1 sliced in wedges for serving
Heat oil in a large pot. Add ginger and garlic. Cook 1 minute. Add pepper, green onions and cook 1 more minute. Stir in red curry paste and cook 1 minute.
Add soy sauce, brown sugar, salt, and chicken stock. Bring to a boil and add noodles. Reduce to simmer and cook for 8-10 minutes or until noodles are cooked.
Stir in the coconut milk, baby boc choy, freshly squeezed lime juice and chicken. Cook until warm, being careful not to boil again. Serve with additional lime wedges.
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