Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.

Martha Stewart Living, January/February 2018

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Credit: Pernille Loof

Recipe Summary

prep:
20 mins
total:
25 mins
Servings:
4
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper.

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