Ingredients
Scale
1 can coconut milk
5 cans (~ 7 1/2 cups) chicken stock or broth (I’ve used bouillon with good results, too)
3 large carrots, sliced
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into long strips
1 whole rotisserie chicken, shredded
1/4-1/2 cup lime juice (2-3 medium limes juiced) – to taste
3 tablespoons soy sauce
1 tablespoon thai green curry paste (more to taste)
1/2 teaspoon yellow curry powder (again more if you like Curry, but no more than 1 tsp)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1-6 ounce package chow mein noodles
Large bunch cilantro, chopped
4-5 green onions, chopped
*If you want it to be spicier, you could add some cayenne pepper to taste
Instructions
- In large pot, add chicken stock and coconut milk.
- Bring to light boil, then add carrots and bell peppers. Cook on light boil for 5 minutes on medium-high heat. Reduce heat to medium.
- Add shredded chicken, lime juice, soy sauce, green curry paste, curry, salt, pepper, and garlic powder. Cook for 5 minutes. Carrots should not be too soft, they should have a little bit of crunch left.
- Reduce heat to low and add noodles. Cover with lid and let the noodles absorb liquid. Once the noodles are al dente (about 5 minutes or so), the soup is done!
- Add your green onions and fresh cilantro 5 minutes before serving. Enjoy!