Thai Chicken And Vegetable Soup

• 1 Tablespoon Olive Oil
• 2 whole Chicken Breasts, Slice Thinly
• 1/2 cups Chopped Carrots
• 1 whole Red Bell Pepper, chopped
• 1 whole Small Onion, Diced
• 2 cloves Garlic, Minced
• 1 whole Jalapeno Pepper, Seeded And Chopped Finely
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 Tablespoon Thai Red Curry Paste
• 4 cups Chicken Broth
• 1 can (14 Oz. Size) Coconut Milk
• Lime Wedges
• Chopped Fresh Cilantro

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring for 2-3 minutes. Add the carrots, bell pepper, onion, garlic and jalapeno pepper and cook, stirring occasionally for 3-4 minutes, or until the veggies are tender crisp. Stir in the ginger, salt, pepper, Thai red curry paste and chicken broth. Bring the mixture to a boil.
2. Lower the heat to medium low, stir in the coconut milk, and cook for another 2-3 minutes until the soup is hot. Serve with lime wedges and chopped fresh cilantro.

olive oil, chicken breasts, carrots, red bell pepper, onion, garlic, pepper, ground ginger, salt, black pepper, curry, chicken broth, coconut milk, wedges, fresh cilantro

Taken from tastykitchen.com/recipes/soups/thai-chicken-and-vegetable-soup/ (may not work)