Ingredients
Method
Preparation
- In a Dutch oven, heat the olive oil over medium heat until it shimmers.
- Add the finely chopped shallot, carrots, and minced garlic; sauté for 3 minutes until slightly tender.
- Introduce the chopped red bell pepper, grated ginger, and jalapeno; cook for 2 to 3 minutes until softened.
Cooking
- Stir in the crushed tomatoes, chicken broth, and coconut milk; bring to a boil, then reduce heat and let simmer for 15 minutes.
- Mix in the shredded chicken and rice noodles, cooking over low heat for a few minutes until the noodles soften.
Serving
- Remove soup from heat and divide into bowls. Garnish with cilantro, thyme, and lime wedges. Serve immediately.
Notes
Use pre-cooked chicken to save time. Prepare a double batch for meal prep. Adjust spice levels according to your taste.
