2 Tbsp. Vegetable Oil
1 Cup Onions-sliced
½ Cup Bell Pepper-any color, cut into ½” pieces
½ Jalapeno Pepper-cut finely
2 tsp.Fresh Ginger-grated or chopped finely
¾ Cup Chicken Broth
2 Chicken Breasts-partially freeze and slice thinly
1 Can Coconut Milk-shake can before opening
To Taste Soy or Fish Sauce, Palm or Regular Sugar, Hot Sauce
¼ Cup Fresh Cilantro Leaves
¼ Lb.Rice Noodles-soaked in hot water 30 minutes, drained
1 Lime-cut into wedges
In a saucepan on medium high heat add the oil, onions and bell pepper.
Cook stirring for about 2 minutes or until slightly softened.
Add the jalapeno and ginger, cook 30 seconds.
Add the chicken broth, bring to a gentle simmer.
Add the sliced chicken and gently simmer for about 5 minutes or until just cooked through.
Stir in the coconut milk, heating through, but do not boil.
Season to taste with soy or fish sauce, palm or regular sugar and hot sauce if desired.
Divide the rice noodles among four soup bowls.
Ladle the hot soup over and garnish with the fresh cilantro and lime wedges. Enjoy!