Curried Coconut Soup with Chicken

Ingredients

• 0.5 cup torn basil fresh
• 2 teaspoons canola oil 
• 2 cups rotisserie chicken breast boneless skinless chopped
• 4 cups chicken stock see unsalted (such as Swanson)
• 2 cups rice noodles cooked
• 0.7 cup cucumber thinly sliced
• 1 teaspoon sesame oil dark
• 1 tablespoon garlic fresh minced
• 1 cup coconut milk light
• 4  lime wedges 
• 0.5 cup shallots thinly sliced
• 4 teaspoons thai curry paste red
• 2 teaspoons sambal oelek fresh (ground chile paste)

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat a large saucepan over medium-high heat.
2. Add canola oil to pan; swirl to coat.
3. Add shallots; saut 2 minutes.
4. Add curry paste and garlic; saut 1 minute.
5. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.
6. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat.
7. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls.
8. Pour about 1 1/4 cups stock mixture into each bowl.
9. Serve with lime.