Thai chicken soup

I swear I am trying to keep up with the blog but when I get home in the evening I tend to be so tired that i don't want to do much... Right now I am suppose to sort through a new blog I am reading, make a couple albums, post recipe, organize recipes, write recipes... My computer broke last week and got fixed day before yesterday and I had a somewhat active social life for the past two days. Those things are not helping with that to-do list. And being without my laptop was not the most enjoyable experience either, I am sooooo addicted to it...

On top of that I have class that is taking more and more time, I am not sure if I am starting to enjoy it or not, helping students is rewarding, teaching not so much so far... That soup was a little like that I did not like it at first but now I am completely head over heels in love with it, DO NOT skip the lime and peanuts they are what makes it so delicious!!!!

Thai chicken soup

Recipe adapted from Bev cooks

Ingredients
- 3 chicken breas
- 4 garlic cloves, minced
- 2 tbsp chopped ginger
- 2 (13.5 oz) cans coconut milk
- 4 cups chicken stock
- 3 tbsp soy sauce
- 4 oz thin rice noodles
- 2 red bell peppers, chopped
- 2 cups fresh beans sprouts
- 1 jalapenos, finely sliced
- 2 limes, for garnish
- chopped peanuts, for garnish

Directions
- In a pot, add the coconut milk, broth, garlic, ginger, chicken, jalapeno, soy sauce, a pinch of salt and freshly ground pepper. Simmer for 3 hours (until the chicken is cooked through and shreds easily).
- Remove chicken from pot and shred with two forks. Return to pot. Add the rice noodles, bell pepper and sprouts. Cook 30 more minutes. Adjust seasoning to taste.
- Serve each bowl garnished with sliced jalapeno, a small handful of chopped peanuts and some lime.

Enjoy!!!