Thai Chicken Noodle Soup

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 Servings

This incredible noodle soup is what you just might need today. Enjoy!

Ingredients:

1.5 pounds boneless skinless chicken breast, cooked and shredded

1 tbsp coconut oil

1 c red onion, thinly sliced

2 garlic cloves, minced

1 tbsp minced fresh ginger

3 tbsp red curry paste

6 c chicken broth

2 carrots, sliced

½ c halved snow peas

1 red pepper, julienned

8 ounces brown rice noodles

14 ounces coconut milk (in a can)

2 tbsp of fresh lime juice

⅓ c fresh cilantro diced

Optional: top with sliced avocado and sliced green onions

Directions:

Step 1: Place a large Dutch oven on the stove and turn the heat to medium-high.

Step 2: Add the coconut oil and allow it to become hot.

Step 3: Add the red onions and cook until soft.

Step 4: Add the ginger and garlic. Cook until aromatic for about half a minute.

Step 5: Add the curry paste and stir until well blended. Cook for about 2 minutes or until the texture becomes thick.

Step 6: Add the chicken broth and allow the mixture to boil.

Step 7: Turn the heat down to simmer, then add the shredded chicken.

Step 8: Add the shredded chicken and stir until just mixed.

Step 9: Place a pot with water on the stove and turn the heat to high, then allow the water to boil.

Step 10: Add the rice noodles and refer to directions provided on the package on how to cook them.

Step 11: Drain the noodles and rinse.

Step 12: Put the cooked noodles, snow peas, and red pepper into the pot. Stir until just mixed.

Step 13: Get 1 cup of the broth and pour it into a food processor together with coconut milk. Pulse until well blended.

Step 14: Pour the mixture into the pot and stir until well mixed, then simmer for 5 minutes.

Step 15: Add fresh cilantro and fresh lime juice. Stir until well blended.

Step 16: Serve hot and enjoy!

Nutrition Facts:

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