Coconut Curry Chicken Soup

Ingredients

• 3 tablespoons coconut sunflower, or other high-heat oil, divided usage
• 3/4 pound chicken thighs cut into thin, short strips
• 1/2 teaspoon curry powder
• 1 leek sliced into thin rounds, then lightly chopped
• 4 carrots small, sliced thinly on the diagonal
• 1 baby bok choy head, root end trimmed, sliced thin, including leaves — give them a little extra chop or two
• 1 red bell pepper small, diced
• 2 ounces shiitake mushrooms stems discarded, sliced, about 8 caps
• 1 shallot medium, minced
• 1 tablespoon ginger
• 1 tablespoon lemongrass minced very finely, or lemongrass paste
• 3 tablespoons red curry paste use three for a hot curry punch
• 2 teaspoons curry powder mild, sweet
• 1 tablespoon brown sugar
• 4 cups chicken stock or broth
• 2 teaspoons fish sauce
• 15 ounces coconut milk
• 1 tablespoon fresh lime juice from one small lime
• ground black pepper
• salt
• 2 ounces rice noodles rice sticks or Chinese noodles
• 2 tablespoons fresh basil sliced chiffonade, plus additional for garnish

Nutrition

• Calories : 510 calories
• Carbohydrate : 34 grams
• Cholesterol : 65 milligrams
• Fat : 34 grams
• Fiber : 6 grams
• Protein : 22 grams
• SaturatedFat : 22 grams
• Sodium : 760 milligrams
• Sugar : 13 grams