Coconut Curry Noodle Soup

• Gluten free

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 2 Carrots
  • 1 slices Cilantro and of lime, fresh
  • 2 tbsp Ginger
  • 3 Green onions
  • 1 inch Lemongrass stalk
  • 1 Onion
  • 1 cup Snap peas

• Canned Goods

  • 1 liter Chicken broth
  • 1 2 oz cans Coconut milk
  • 1/4 cup Green curry paste

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 1 package Rice noodles

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 Red pepper

• Oils & Vinegars

  • 2 tsp Vegetable oil

Found on aprettylifeinthesuburbs.com

Description

Directions

• In a large soup pot, heat up the vegetable oil over medium heat, then stir in the green curry paste. Stir the curry paste for about 2 minutes, until it is fragrant and lightly sizzling.
• Whisk in the chicken stock, fish sauce and brown sugar.
• Add the minced ginger and chopped lemongrass and bring the broth to a light boil.
• Whisk in the coconut milk and simmer for 5 minutes.
• In the meantime, boil the rice noodles according to package directions. When they are cooked, drain, and rinse under cold water. Set aside.
• While the noodles are cooking, add the chicken, sliced carrots, onions and red peppers to the broth. Simmer for 2 - 3 minutes or until the vegetables are lightly cooked.
• Add the snap peas.
• Divide the noodles between serving bowls, spoon the soup over the noodles.
• Serve with a garnish of green onions and cilantro and slices of limes.
• Enjoy!