Thai Chicken Soup

• 1 tablespoon Peanut or Canola Oil
• 1 tablespoon Red Curry Thai Paste
• 3 cloves Garlic minced
• 1 tablespoon Fish Sauce
• 2 tablespoons Brown Sugar
• 2 cups Brown Rice (prepared)
• 2 cups Rotisserie Chicken
• 3 tablespoons Lemongrass and red chili
• 3 Red Thai Chilies (sliced)
• 3 Scallions (minced)
• 2 cups Stir-fry veggies of choice
• 4 cups Chicken Stock
• 1 can Lite Coconut Milk
• 3 Keffir Lime Leaves

1. HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring to the boil. ADD the green beans, then reduce heat to medium-high and simmer for 3 minutes, uncovered. ADD the bean sprouts, chicken and scallion and simmer for 2 minutes, uncovered. REMOVE from the heat and stir in the basil and lime juice. SPOON into bowls, garnish with extra garnishes

peanut, red curry, garlic, fish sauce, brown sugar, brown rice, rotisserie chicken, red chili, red thai chilies, scallions, stirfry veggies of choice, chicken, coconut milk, lime leaves

Taken from www.epicurious.com/recipes/member/views/thai-chicken-soup-5c413fa136ac7239c625bb32 (may not work)