Name: Thai Green Curry Soup with Chicken, Noodles, Mushrooms & Green Beans
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2839 ml chicken or vegetable broth; 0.68 kg green beans; 1 ½ limes; 1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat; 3 (227g ) pkg sliced white mushrooms; 90 ml Thai curry paste, green; flat rice (pad thai) noodles; salt; virgin coconut oil

Thai Green Curry Soup with Chicken, Noodles, Mushrooms & Green BeansThai Green Curry Soup with Chicken, Noodles, Mushrooms & Green Beans — a 35-minute lunch recipe with 9 ingredients, serving 6.Ingredients

2839 ml chicken or vegetable broth

0.68 kg green beans

1 ½ limes

1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat

3 (227g ) pkg sliced white mushrooms

90 ml Thai curry paste, green

flat rice (pad thai) noodles

salt

virgin coconut oil

Instructions

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add mushrooms, curry paste, and salt. Cook, stirring occasionally, until mushrooms start to soften, 2-3 minutes.

Add broth to the pot. Stir to combine, cover, and bring to a boil over high heat.

While the soup comes to a boil, place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces.

Once the soup is boiling, uncover, then add chicken and rice noodles; stir to combine. Reduce heat to medium and simmer, stirring occasionally, until noodles are almost soft, 8-10 minutes.

Meanwhile, wash and dry green beans. Using a clean cutting board, trim and cut green beans crosswise into 1-inch pieces.

When the noodles are almost soft, add green beans. Continue to cook until noodles and beans are tender, 3-4 minutes more.

Wash, dry, and juice limes into the soup. Stir to combine and remove from heat.

To serve, divide soup between bowls. Enjoy!

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