Easy Thai Coconut Chicken Soup

Thinly slice the chicken breasts crosswise into strips.

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

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.)

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

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.

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 Thai Curry flavored chicken broth, coconut milk and brown sugar. Cover and bring to a boil.

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.

Add the chicken and rice noodles (if using). Simmer until the chicken is heated through and the noodles are al dente, about 3 to 5 minutes.

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