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Thai Curry Soup

INGREDIENTS:

  • 3 TBSP Olive Oil
  • 1 medium onion, diced
  • 1 Red Bell Pepper, diced
  • 3 cloves garlic, minced
  • 3 TBSP Red Curry Pasta
  • 1 TBSP Fresh Ginger, minced
  • 5 1/ C Chicken or Vegetable Stock
  • 1 16oz Can Coconut Cream 
  • 1/2 lb Rotisserie Chicken, shredded
  • 1 package Thai Rice Noodles
  • 1 Can Ty Ling Baby Corn
  • 1/4 C Cilantro, chopped
Toppings:
  • Thinly sliced radishes
  • Enoki Mushrooms
  • Thinly sliced scallions
  • lime wedge 
By: Elizabeth Buuck @buuckfarmsbakery

DIRECTIONS:

  1. Heat the olive oil in a large stockpot, then add the onion and bell pepper, season with salt and pepper and cook until soft, about 5 minutes
  2. Add the garlic, red curry paste, and ginger, and cook until fragrant, about 1 minute
  3. Add the stock and coconut cream, and bring to a boil
  4. Add Rotisserie chicken
  5. Add the noodles and reduce to a simmer. Cook noodles for 5-6 minutes, or until tender. 
  6. Add in the Ty Ling baby corn, and mushrooms until heated through, about minutes
  7. Add remaining toppings, serve immediately