> 2 boneless, skinless chicken breasts
> 5 cups water
> 2 tbsp Thai red curry paste
> 2 (13.5 oz) cans lite coconut milk
> 1/2 (10 oz) bag matchstick (shredded) carrots
> 2 cups thinly sliced cabbage
> 1 (16 oz) pkg shelf-stable potato gnocchi
> 1 lime, cut into wedges, to garnish
Add the chicken and water to a medium pot. Season generously with salt. Bring to a simmer on medium-high. Cover and steam chicken 35–40 min., until chicken is fully cooked.
Using tongs, transfer chicken to a medium bowl and let cool. To pot, whisk in the red curry paste until dissolved. Add the coconut milk, carrots, cabbage, and gnocchi. Season with salt and pepper. Cook on medium-high 8–10 min., until gnocchi and vegetables are tender.
Meanwhile, when chicken has cooled, slice into bite-size pieces. Stir chicken into soup. Serve with the lime wedges.