Thai Curried Chicken Soup

Servings: 5

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Ingredients

• 3 oz. brown rice vermicelli noodles, uncooked
• 2 tsp. garlic, minced
• 2 tbsp. of green curry paste
• 2 tbsp. fresh lime juice
• 2 cups of unsalted chicken stock
• 1/2 cup of water
• 1 x 13.5 oz. can of light coconut milk
• 1 inch. of ginger
• 1 tbsp. of canola oil
• 1 lime, cut into wedges
• 1 lb. chicken breasts, skinless and boneless, cut into bite-sized chunks
• 1 cup snow peas, cut diagonally
• 1 bunch cilantro, separate stems, and leaves

Instructions

1. Put a pot on medium-high heat.

2. Heat the oil and add the garlic and chopped ginger. Sauté for about 1 minute until fragrant.

3. Add curry paste, cook for 1 minute while stirring.

4. Add the chicken and stir while cooking for another 3 minutes, stirring occasionally.

5. Add broth, water, coconut milk, ginger, lime juice, and 1/4 cup of cilantro stems. Let it simmer and cook for 10 minutes.

6. Discard the ginger stick. Add the peas and noodles.

7. Cook about 3 minutes until noodles are tender,

8. Label serving bowls, garnish with cilantro, and serve with lime wedges.