Red Curry Coconut Chicken Soup

• 1 teaspoon olive oil
• 1 medium yellow onion, diced
• 1 teaspoon garlic, minced
• 1/4 cup cilantro, chopped
• 1 zucchini, halved and sliced
• 1 red bell pepper, diced
• 1 lb chicken breast
• 2 (13 1/2 ounce) cans light coconut milk (shaken)
• 26 ounces chicken stock
• 3 -5 tablespoons red curry paste (or to taste)
• 3 tablespoons fish oil
• 3 tablespoons lime juice (fresh)
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• salt & pepper
• Topping ideas
• sriracha hot chili sauce
• cilantro, chopped
• Thai chile
• rice or rice noodles

1. Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, saute for 2 minutes more.
2. Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil.
3. Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!

olive oil, yellow onion, garlic, cilantro, zucchini, red bell pepper, chicken breast, light coconut milk, chicken, red curry, fish oil, lime juice, honey, red pepper, salt, topping ideas, chili sauce, cilantro, chile, rice

Taken from www.food.com/recipe/red-curry-coconut-chicken-soup-497615 (may not work)