Thai Coconut Chicken Soup With Rice Stick Noodles

Ingredients:
2 t. olive oil
1 T. red chile pepper, minced plus sliced for garnish
2 t. garlic, minced
1 bunch bok choy, chopped, leaves and stems separated (1 1/2 c. each)
4 c. chicken broth, divided
1 can light coconut milk (14 oz)
2 t. curry powder
4 oz. wide rice stick noodles
10 oz. chicken breast, boneless skinless, thinly sliced, seasoned with salt and pepper.
1/4 c. fresh cilantro, minced
2 T. lime juice
1/4 t. each kosher salt and pepper

Directions:
Heat oil in a large saucepan over med-high heat. Add 1 T. chile pepper, garlic, and bok choy stems; saute until fragrant, about 5 minutes.
Stir in 1/2 c. broth, scraping up any browned bits on the bottom of the pan. Stir in remaining 3 1/2 c. broth, coconut milk, and curry powder. Bring soup to a simmer.
Stir in noodles; cook until they're softened, about 3 minutes. Stir in bok choy leaves, chicken and cilantro; simmer until chicken is cooked through, about 5 minutes.
Remove soup from heat; stir in lime juice. Season soup with salt and pepper; garnish with chile pepper slices.

Makes 4 servings. Total time 35-40 minutes.

Verdict:
This tasted light. I made rice to go with it and Blake put the soup on top of the rice. He said it reminded him of Hawaiian haystacks.