Ingredients

• 3 clove garlic
• 2 teaspoons red curry paste
• 3 cans 14.5 oz chicken stock
• 3 tablespoons fresh minced ginger
• 1 lime (zest and juice)
• 2 cans 13oz coconut milk
• 1 red pepper cut into bite sized pieces
• 1 can 6oz bamboo shoots
• 1 boneless/skinless chicken breast

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Directions

Heat soup pot and add garlic and red curry paste. Stir and cook for about 30 seconds. Add chicken stock, Thai Seasoning, fresh ginger and lime zest. Bring the stock mixture to a boil over medium heat. Lower the heat to medium-low and cover. Gently simmer for about 15 minutes to allow spices to infuse the broth. If using frozen chicken breast, cook it in the stock mixture. Add red pepper and bamboo shoots to the stock mixture after about 10 minutes.

Remove chicken from stock and let rest on cutting board.

Uncover stock and stir in coconut milk and lime juice. Simmer for 5 minutes. Cut chicken breast into bite sized pieces and add chicken to soup. Give it a quick stir and it is ready to serve. Serve over rice of your choice.