Easy Chicken Tender Thai Coconut Soup

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Ingredients

• 6 x chicken tenders
• 4 green onions, white and green parts separated
• 2 cups of chicken stock
• 1  1/2 tsp. of red pepper flakes
• 1 tsp. of paprika
• 1 x 8 oz. can of bamboo shoots, sliced and drained
• 1 x 14 oz. can of coconut milk
• 1 tsp. of vegetable oil, or as needed
• 1 tsp. of turmeric powder
• 1 tsp. of ground ginger
• 1/3 cup lemon juice
• 1 tsp. of garlic powder
• 1 tbsp. of curry powder
• 1 red bell pepper, diced
• 1 large carrot, sliced into 1/4-inch rounds
• 1/3 yellow onion, diced

Instructions

1. Preheat the oven to 375 degrees F. Grease a 9-inch baking dish lightly and arrange chicken pieces.

2. Bake in the oven for approximately 20 to 25 minutes. The chicken should be no longer pink in the center, and its juices run clear—cube the chicken when cooked.

3. Add the oil to a pot on medium heat, add the yellow onion, and stir to cook until the onion lightly browns, approximately 10 to 15 minutes.

4. Pour in the chicken broth and return to the boil. Reduce heat to simmer and add your carrots, the bamboo shoots, and red peppers.

5. Chop the white part of the green onions into lengths and throw it into the soup.

6. Mix in the chicken squares, coconut milk, lemon juice, curry powder, red pepper flakes, paprika, ginger, turmeric, and garlic powder.

7. Return to a boil, and then lower the heat. Simmer for another 10 minutes to soften the vegetables.

8. Snip portions of the remaining green bits of the onions and add to the soup.

9. Remove from heat and serve hot.