Thai Curry Soup


-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

-Thinly sliced radishes
-Enoki Mushrooms
-Thinly sliced scallions
-lime wedge 

By: Elizabeth Buuck @buuckfarmsbakery


-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
-Add the garlic, red curry paste, and ginger, and cook until fragrant, about 1 minute
-Add the stock and coconut cream, and bring to a boil
-Add Rotisserie chicken
-Add the noodles and reduce to a simmer. Cook noodles for 5-6 minutes, or until tender. 
-Add in the Ty Ling baby corn, and mushrooms until heated through, about minutes
-Add remaining toppings, serve immediately