Tasty Tuesday: Thai chicken soup

I love homemade soup - it's great when you're feeling sick, when you need an energy boost, or when you want to make something that lasts a few days. Thai soup is one of my favorites because you can make it as spicy or mild as you like (and I like spicy).


Ingredients:

• 1 chicken breast, boneless with skin
• 3 cups water
• 1/2 pepper (I like jabanero)
• 1 carrot
• 1 turnip root
• 1 can water chestnuts
• 1/2 can low cal coconut milk
• Other vegetables to taste
• Salt and pepper to taste
• 1/2 lemon
• 1/2 red onion
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 1 tbsp fresh ginger
• 1 tsp fish sauce
• 1 cup rice noodles
  
• 1 tsp green curry sauce
  

To cook (total time - 45-min):

• 10-min Cover chicken breast with water and add salt and pepper and bring to a boil - then lower heat and leave lid on
• 5-min In a separate pan, saute onion, brown sugar, and ginger in olive oil
• @ 20-min Add carrots, root, and other vegatables to chicken - keep heat low
• @ 25-min Add green curry sauce
  
• @ 30-min Add onion/ginger mixture to chicken
• @ 35-min Pull chicken out and take the skin off, cut up and put back in pan
• @ 35-min Add water chestnuts and coconut milk
• @ 35-min Add fish sauce
• @ 35-min Add rice noodles
  
• Simmer for 5-minutes
• Serve with lemon slices