Thai Chicken Soup (from Becca Miller)

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Step 1

Season chicken breast with rotisserie seasoning, garlic powder & chicken bouillon. Cook until tender in crockpot or whatever method you prefer. Shred breasts when fully cooked.

Step 2

Slice onions and cook on stovetop with butter and fresh (or jar) garlic.

Step 3

Stir in Thai red curry paste

Step 4

Add in 10 cups of water and chicken bouillon (or 10 cups chicken broth)

Step 5

Add can of coconut milk and allow to cook down

Step 6

Add cooked shredded chicken and simmer 30 mins

Step 7

Add preferred toppings of fresh lime juice, cilantro, green onion, chili crunch, sriracha

Step 8

Cook Thai vermicelli rice noodles for 5 minutes and add directly to individual bowls