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Thai-style Chicken and Pasta Soup

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Source: Pasta - Cooking with Style

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

1 tablespoon vegetable oil

1 red bell pepper, seeds and membrane removed and cut into thin strips

4 green onions, sliced

1 clove garlic, crushed

4 boneless, skinless chicken thighs or breasts, cut into thin strips

6 1/2 oz button mushrooms

3 cups good-quality chicken stock

1 cup water

3/4 cup plus 2 tablespoons unsweetened coconut milk

2 medium tomatoes, peeled, seeded and finely chopped

1/4 cup chopped fresh cilantro

1 cup bean sprouts

1-2 heaped teaspoons curry paste

4 oz angel hair pasta (capelli d'angelo)

Garnishes:

2 tablespoons toasted thread coconut

2 tablespoons chopped fresh cilantro

2 tablespoons sliced green spring onions

Thai-style Chicken and Pasta Soup Recipe at Cooking.com

DIRECTIONS

In a large saucepan, heat the oil and cook the bell pepper, green onions and garlic for 2-3 minutes. Add the chicken and cook 2 minutes longer, or until the chicken changes color. Slice the mushrooms and add to the pan. Cook for 2 minutes.

Stir in all of the remaining ingredients except the pasta and bring to a boil. Add the pasta, reduce the heat, and simmer for 10-15 minutes, or until the pasta is cooked and the chicken is tender. Add a little more water if the soup becomes too thick. Serve in warm soup bowls, garnished with coconut, green onions and cilantro.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

384

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

20g

Sodium:

267mg

% Cal. from Fat:

33%

Cholesterol:

91mg

Protein:

45g

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