Thai Coconut Chicken Bowl

Bowl

• Cook the rice vermicelli according to the package directions. Drain and set aside.

• Prepare the vegetables : Separate the bok choy into leaves, rinse well, then quickly cook in a pan or steam until tender but still slightly crisp. Roast the red bell pepper and slice it.

• In a saucepan, heat the chicken broth and coconut milk over medium heat.

• Add the shiitake mushrooms, bok choy, and red bell pepper. Cook for 4 to 5 minutes, until the vegetables are tender but still slightly crisp.

• Heat the Thai Coconut Chicken according to the package directions, then add it to the vegetable mixture.

• Divide the rice vermicelli between serving bowls. Top with the chicken and vegetables, then ladle in a small amount of broth for a creamy bowl rather than a soup.

• Garnish with green onions, fresh cilantro, basil, and crushed peanuts.

• Serve with a lime wedge and a sprinkle of Thai chili flakes, if desired.