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A recipe from Hubert Cormier Nutritionist

Comforting Thai Chicken Soup

  • 6 servings
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  1. In a large saucepan, brown chicken in oil. Season with salt and pepper.
  2. Add onion, bell pepper, and carrots and continue cooking for 5 minutes.
  3. Add coconut milk, fish sauce, and chicken broth.
  4. Bring to a boil and add yellow curry paste.
  5. Simmer gently for 15 minutes.
  6. Divide bean sprouts among 6 soup bowls.
  7. Pour hot soup directly over sprouts and garnish with cilantro, sesame seeds, green onions, Sriracha sauce, and lime wedge.
Chef's tip

You can always spice up your soup with lemongrass, sesame oil, Thai basil, etc.