Coconut Curry Chicken Soup

Ingredients

• 2 tablespoons canola oil
• 1 med onion
• 1 medium shallot
• 8 ounces (225g) carrots , sliced on an angle into ¼ inch wide slices
• 4 tablespoons finely chopped cilantro
• 1 tablespoon fresh ginger
• 1 tablespoon lemongrass paste*
• 2-3 tablespoons red curry paste , available in the asian section at most larger grocers
• 2 teaspoon mild curry powder
• 2 tablespoons brown sugar
• 32 ounces (1 litre) chicken broth
• 6 ounces (175g) small yellow potatoes, sliced in half lengthwise, then sliced widthwise into bite size pieces
• 2 ounces (60g) rice noodles or rice sticks, available in the asian section at most larger grocers
• 2 15-ounce (450ml) cans coconut milk, i almost always use the light variety
• 1-2 teaspoon sea salt, or to taste
• 1 tablespoon lime juice
• ½ med red bell pepper, quartered lengthwise and then sliced crosswise
• ½ med yellow bell pepper, halved lengthwise then sliced crosswise
• 2-3 heads baby bok choy, root end trimmed about ½ inch, then thinly sliced, lengthwise
• 1 ½ cups (240g) tiny frozen peas
• 1 pound (450g) boneless skinless chicken breast, frozen for 30 minutes then sliced thinly (freezing will make it much easier to slice)
• Fresh basil
• Fresh cilantro

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