Curried Coconut Soup With Chicken

• 2 teaspoons canola oil
• 1/2 cup thinly sliced shallots
• 4 teaspoons Thai red curry paste
• 1 tablespoon minced fresh garlic
• 4 cups unsalted chicken stock (such as Swanson)
• 1 cup light coconut milk
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 2/3 cup thinly sliced cucumber
• 1/2 cup torn fresh basil
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 teaspoon dark sesame oil
• 2 cups cooked rice noodles
• 4 lime wedges

1. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; saute 2 minutes. Add curry paste and garlic; saute 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.
2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.
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canola oil, shallots, red curry, fresh garlic, chicken, light coconut milk, skinless, cucumber, fresh basil, sambal oelek, dark sesame oil, rice noodles, lime wedges

Taken from www.myrecipes.com/recipe/curried-coconut-soup-chicken (may not work)