When cold weather is in full swing, nothing sounds better than staying inside your cozy home with a piping hot cup of soup. Tonight, find your own little piece of heaven with this delicious and healthy recipe.

Thai chicken coconut soup

By Monique Wallace, Chef

Ingredients

1 tbsp Skinny Coconut Oil

1 sweet onion, thinly sliced

2 cloves of garlic, minced

2 tbsp green curry paste

6 cups low-sodium chicken broth

1 15 oz can of coconut milk

2 red bell peppers, thinly sliced

4 oz thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1lb.), very thinly sliced crosswise

3 tbsp fresh lime juice

1 cup roughly chopped fresh cilantro

3 jalapeños, diced

Directions

1. Heat Skinny Coconut Oil in a large pot over low to medium heat.
2. Add sliced onion and sautée until softened and lightly browned.
3. Incorporate the minced garlic and green curry paste, stirring for 1 to 2 minutes.
4. Pour in chicken broth and coconut milk, cover, and bring to a boil.
5. Add sliced bell peppers and rice noodles.
6. Simmer uncovered for about 3 minutes until al dente.
7. Add chicken and cook for about 3 minutes.
8. Ladle into bowls, stir in lime juice, and garnish with cilantro and jalapeño.
9. Bon Appétit!

Add sliced bell peppers and rice noodles. Simmer uncovered for about 3 minutes until al dente. Add chicken and cook for about 3 minutes. Ladle into bowls, stir in lime juice, and garnish with cilantro and jalapeño. Bon Appétit!