Thai Chicken Soup

• 1 white/yellow onion, diced

• 4 large carrots, diced

• 4 stalks celery, diced

• 1 cup green bean, cut into thirds

• 2 to 3 chicken breasts, diced

• 2 red/orange peppers, diced

• 48 oz. chicken stock

• 1 heaping tablespoon minced garlic

• 1 can coconut milk

• 1/4 cup flour

• 1 to 3 tablespoon chili garlic paste (this depends on how hot you want your soup)

• 1 tablespoon sweet chili sauce

• 1/4 cup soy sauce

• 1 tablespoon dried basil

• 1 chicken bouillon cube

• 2 cups water

• 3 tablespoons yellow curry powder

• 1 cup rice, 2 handfuls egg noodles, or orzo will work

• salt and pepper

• peanuts

the following is optional but is recommended:

• cauliflower

• frozen peas

• limes

• red chilis

• cilantro

Cook diced chicken with olive oil over med/high heat until golden. Take out of pot and set aside.

Sauté onion, carrot, celery, peppers, beans, and cauliflower until soft. Add flour.

Stir and cook for one minute.

Add chicken stock, and all other ingredients besides chicken, rice, orzo, or noodles.

Let cook on medium heat for 10 minutes.

Add noodles/rice/orzo. Cook according to directions. You can cook right in the soup.

Add chicken to pot. Garnishes: limes, cilantro, red chilis, peanuts.

Enjoy!