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Thai Chicken Soup

Tina Hardinger
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Red curry paste

1/2 c

Lite coconut milk

1 c

Chicken stock, low sodium

1 tbsp

Fish sauce

1 tbsp

Raw honey

2 tbsps

All natural peanut butter

14 ozs

Chicken breast, raw, sliced into strips

1 c

Red bell pepper, sliced into strips

1/2 c

Yellow onion, thinly sliced

2 taps

Fresh ginger, grated

1 c

Carrots, peeled and chopped

1/3 c

White jasmine rice, cooked

4

Lime wedges

Cilantro, for garnish