Thai Chicken Soup for a Stormy Afternoon.

Winter Storms are back with a vengeance,

and I'm still not 100%  back from this cough.

So yesterday a  movie* was in order.

Along with

a bit of Easter stitching.

I'll show more after getting some

white cotton yarn for bunny tails.

Add  a bowl of this spicy Thai  chicken noodle soup.

It should help clear up the cold symptoms.

This isn't your grandma's chicken soup though.

Well ~~  it is if you are one of my grandkids.

 Thai Chicken Soup

1 tablespoon vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

2 tablespoons green curry paste

6 cups low-sodium chicken broth

1 15-ounce can coconut milk

1 tablespoon fish sauce, plus more to taste

2 red bell peppers, thinly sliced

4 ounces thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1 pound)

very thinly sliced crosswise

1 tablespoon fresh lime juice, plus more to taste

1 cup roughly chopped fresh cilantro

1.   Heat the vegetable oil in a large pot over medium-high heat.  Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.  Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.  Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

2.  Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.  Add the chicken and simmer until just cooked through, about 3 more minutes.  Stir in the lime juice and cilantro.  Add more fish sauce and lime juice, if desired.   Recipe from the Food Network magazine 11/2010.

This soup is really good.

Especially if you like a bit of spicy Thai flavor.

*  Don't you just love the garden and house in this movie?