Coconut Curry Soup

Coconut Curry Soup

1 large chicken breast half, sliced into think bite-sized pieces

2 Tbs. oil

3 cloves garlic, crushed

2 cups chicken broth

1 can coconut milk

1 heaping Tbs. Asian red curry

1/4 cup soy sauce

1 small onion, thinly sliced

1 can bean sprouts

1 can sliced water chestnuts (optional)

1 package shredded coleslaw mix

4 bundles of mung bean noodles (optional)

In a large soup pot heat oil and cook sliced chicken.  Add garlic and onions.  Continue to cook until onions are tender.  Pour in broth, coconut milk and a coconut milk can full of water.  Stir in curry and soy sauce.  Add sprouts and chestnuts, stir to combine.  Stir in coleslaw mix.  Bring to a simmer and cook until cabbage softens.  Serve plain or with noodles.

To prepare noodles:  Soak noodles in cold water while you make the soup.  When the soup is finished add the noodles just before serving.  Stir them in to warm through and remove from heat.  Do not boil the noodles.

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