Step 1

Slice

Thinly slice the chicken breasts crosswise into strips.

How to Slicing and Cubing

Step 2

Boil

Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil.

TIP

TIP: For a gluten free, paleo, low-carb version of this soup, omit the brown sugar and use shredded zucchini “noodles” instead of rice noodles.

Step 3

Simmer

Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)

Step 4

Serve

Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using). Serve with lime wedges and Sriracha sauce.

TIP

TIP: Freezing soups and stews in freezer bags allows them to be stored flat, taking up less space and freezing quickly. Remove the air from bags before sealing. When using plastic containers, allow for water expansion and leave some space before closing the lid. Label each container with the name of the dish, serving size and the date of freezing. Most cooked dishes will keep for two to three months in the freezer.