Thai Green Chicken Soup ​

Servings: 8

Ingredients

	2 tablespoons canola oil
	1 1/2 tablespoons minced garlic
	1/4 cup green curry paste
	4 pieces 2 (1-in.) peeled fresh ginger, divided
	2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
	4 cups unsalted chicken stock
	1 cup water
	1/4 cup fresh lime juice
	2 cans 1 (13.5-oz.) light coconut milk
	1/2 cup fresh cilantro stems
	2 cups fresh snow peas, diagonally sliced
	6 ounces uncooked brown rice vermicelli noodles
	1 cup fresh cilantro sprigs
	lime wedges

Directions

Step 1 Mince 1 little bit of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook three minutes, stirring occasionally. Add the remaining little bit of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook ten minutes.

Step 2 Discard ginger piece. Stir in peas and noodles; cook three minutes or until noodles are tender. Top with cilantro sprigs; serve with lime wedges.