Dorothy’s Thai Chicken Soup

                          DOROTHY'S THAI CHICKEN SOUP

INGREDIANTS

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

1 chopped red pepper

2 cups chicken shredded

2 cups Napa Cabbage

2 Tablespoons Soy Sauce

2 Tablespoons Fish Sauce

2 Tablespoons Thai Red or Green Curry Paste

3 cups Chicken broth or more

Garlic

Ginger

Greens...I used bok choy but you could use kale, spinach, collards

1 can light coconut milk

Zero noodles or vermicelli or zucchini noodles

Optional: cilantro, cherry tomatoes, mushrooms, lime
Depending on the noodle choice the calories are between 160-200.
Makes about 10-12 servings.

You can find this recipe on MFP as Dorothy’s Thai Chicken Soup

METHODS

** Crock Pot – Place all ingredients except coconut milk and noodles in
crockpot on low for 8-10 hours. Can use uncooked chicken when using
the crockpot. Just remove and shred it. Add back to the pot.

** I like to use cooked chicken and stir fry the veggies and curry paste
and then add everything into the pot except coconut milk until the very
end. I cook the noodles separately and place them in a bowl and then pour over
soup and garnish.