THAI CHICKEN SOUP

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into thin strips
• 8 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar (or brown sugar)
• 2 tablespoons fresh lime juice
• 1 large red bell pepper, sliced into thin strips
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the chicken broth over medium heat.
2. Add the sliced chicken and cook until no longer pink, about 3-4 minutes.
3. Stir in the coconut milk, red curry paste, fish sauce, palm sugar, and lime juice.
4. Add the red bell pepper, onion, garlic, and ginger to the pot and bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes.
6. Stir in the cilantro and season with salt and pepper to taste.
7. Serve hot with additional cilantro and lime wedges if desired.