Thai Chicken And Vegetable Soup

1. 1

   Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring for 2-3 minutes. Add the carrots, bell pepper, onion, garlic and jalapeno pepper and cook, stirring occasionally for 3-4 minutes, or until the veggies are tender crisp. Stir in the ginger, salt, pepper, Thai red curry paste and chicken broth. Bring the mixture to a boil.

2. 2

   Lower the heat to medium low, stir in the coconut milk, and cook for another 2-3 minutes until the soup is hot. Serve with lime wedges and chopped fresh cilantro.

* Per serving · 4 servings · Values may vary.

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