Coconut Curry Chicken Soup
The weather is finally cooling down in LA but I still leave the house with a thin long sleeve and start shivering as I walk to my car. I keep forgetting that winter does come by at some point here. But then again it’ll be 90 degrees tomorrow.
Ingredients
- 3 tablespoons red Thai curry paste
- 2 14-ounce cans coconut milk
- 1 cup chicken stock
- 1 teaspoon fish sauce
- 2 cups shredded chicken breast
- 8 ounces vermicelli noodles
- 1 12-ounce package firm tofu, cubed
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- Kosher salt, to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 2 green onions, sliced, for garnish
- Sliced jalapeños, for garnish
