Thai Chicken Orzo Soup

There is nothing more satisfying than a chicken noodle soup! This twist leaves the mouth watering for more. Taking a classic and given it a Thai flair adds boldness of flavor, a little heat, some sweetness, and a little salty all in one bite!

Adding Orzo instead of rice is a good in between from the classic noodle and the traditional rice paired with a Thai dish. Top with cilantro paired with the zest from the lime and this flavor packed soup not only brings comfort but also a little extra flair.

Ingredients

• 1 lb Chicken Breast
• 2 Carrots, peeled and chopped
• 1 onion, chopped
• 1 TB Basil
• 1 TB minced Garlic
• 48oz Chicken broth
• 1 Can Coconut Milk
• 1 TB Fish Sauce
• 2 TB Sugar
• 3 TB Thai Red Curry Paste
• 2 TB Sombal Chili Peppers (omit if you don’t like it spicy)
• Salt
• 1 Cup Orzo

Directions

1. Chop all the Vegetables and set aside
2. Get a pot with a TB of oil and let it heat up. Add chopped veggies and let them sauté for about 3-5 min.
3. Add basil, Garlic, and Red Thai curry paste. Let it sauté for another 3-5 min.
4. Add Chicken Broth to the pot. Let it come to a boil then add chicken.
5. Boil chicken for 18 minutes in the broth. After chicken is cooked through, pull chicken out of the pot and shred it in a separate bowl then add it back into the pot.
6. Add sugar, fish sauce, and chili peppers (if using) and let it simmer for about an hour (if you have time). *see notes
7. Bring soup back to a boil and add Orzo (I used GF Casava Flour orzo to make the dish GF but regular orzo works too). Boil for 14 minutes and then bring back to a simmer.
8. Add coconut milk and stir
9. Serve with cilantro, lime, and peanut butter if you choose!

**Note** The longer a soup can simmer the more it builds flavor! If you have time let it simmer for hours before you add the Orzo! If not, no worries! The flavors are still there!