Coconut Curry Chicken Soup with LoMein Noodles

Coconut Curry Chicken SoupServes 6

2 Chicken Breast-large diced
1 Medium Red Pepper-cut on a bias
1 Cup Snow Peas-cleaned
1/2 Cup Carrots-cut on the bias(I used a good handful of baby carrots)
2 32 oz Containers of Chicken Broth
1 Can Lite Coconut Milk
1 Tbsp Red Curry Paste(I actually used more, but we like it spicy)
2 Tbso Soy Sauce
1/2-1 tsp Salt
2 Limes Juiced-squeeze in after cooking is done
1/4 Cup Cilantro-chopped(garnish)
3-4 Green Onion-chopped(garnish)

1 8oz Package Lo Mein Noodles-cook according to package(can be found at Fresh Market, Trader Joe's or Whole Foods and maybe Kroger, but I don't shop there...Publix does not carry them)

In a medium sauce pot heat a small amount of olive oil. Add chicken and cook until chicken starts to turn white. Add in all vegetables and saute for 5-7 minutes. Add 1 container of broth, coconut milk and red curry paste. Allow soup to cook on medium for 30-45 minutes. It will reduce. Add second container of broth, soy sauce and salt. Cook for another 15-30 minutes. While soup is cooking boil lo mein and drain. Put 1/4 cup of lo mein in bowls and ladle soup over noodles. Garnish soup with green onion, lime juice and cilantro.

If any of you read my blog then you know that I LOVE the eggrolls found near the deli at Publix. The are inexpensive, low in fat and so yummy! I bake them in the oven and mix the sauce that comes with them, with a little sweet chili sauce to dip them in!!! They are what I served with this soup and many of my other Asian dishes. ENJOY!!