This Coconut Curry Soup is a favorite in our house. You will love the Thai flavors of this chicken noodle soup. Perfect for a cold winter’s night, or anytime you want a warm bowl of comfort.

Ingredients

• 2 tsp cooking oil
• 2 tsp fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 1 cup red bell pepper, finely chopped
• 1 cup green onion, chopped
• 2 tbls red curry paste
• 4 tsp soy sauce
• 1 tbls brown sugar
• ¼ tsp salt
• 3 cups chicken stock
• 1 can coconut milk, full fat
• 1 head baby bok choy, chopped
• 2 cups rotisserie chicken, shredded or chopped
• 1/3 package udon noodles
• 2 limes, 1 juiced, 1 sliced in wedges for serving

Directions

• 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 sauce 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 bok choy, freshly squeezed lime juice and chicken. Cook until warm, being careful not to boil. Serve with additional lime wedges.