Makes 6 servings


2 tablespoons canola          oil

1 shallot, minced

½ red bell pepper, chopped

¼ cup good-quality          Thai green curry          paste

4 cups chicken stock

1 cup water

1 can (13.5 ounces)             coconut milk

2 cups shredded chicken

1½ tablespoons fish sauce

1 tablespoon brown          sugar

2 tablespoons freshly

squeezed lime juice

¼ cup chopped cilantro


1. In a large soup pot over medium heat, heat the oil until shimmering. Add the shallot and red pepper and cook, stirring frequently, until beginning to soften, about 3 minutes. Increase the heat to medium-high and add the green curry paste. Cook, stirring constantly until the curry paste darkens in color slightly and becomes very fragrant, about 1 minute.

2. Add the chicken stock and water and bring to simmer. Cover, reduce the heat to medium-low, and simmer for 15 minutes. Stir in the coconut milk, chicken, fish sauce, and sugar, and cover. Simmer until everything is hot, about 5 more minutes. Just before serving, add the lime juice and cilantro and stir to incorporate.

Per serving: 344 calories, 16.3 grams protein, 9.5 grams carbohydrates, 4.7 grams sugar, 27.5 grams fat, 36 milligrams cholesterol, 698 milligrams sodium, 1.6 grams dietary fiber.