15 Minute Coconut Curry Noodle Soup

• Meat

  • 8 oz Chicken breast or thighs, boneless

• Produce

  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1 Red onion

• Canned Goods

  • 4 cups Chicken broth
  • 2/3 cup Coconut milk
  • 3 tbsp Thai red curry paste

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 6 oz Rice vermicelli noodles, dried

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 1 cup Water

Found on thewoksoflife.com

Description

Ingredients

• 2 tablespoons oil
• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons fish sauce
• ⅔ cup coconut milk
• 6 oz. dried rice vermicelli noodles
• 1 lime, juiced
• Sliced red onion, red chilis, cilantro, scallions to garnish

Directions

• In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
• Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if its too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
• (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).