Thai Chicken Noodle Soup

By 1For_Him

Ingredients

• 1.5 lbs. boneless skinless chicken breast, cooked and shredded
• 1 tablespoon coconut oil
• 1 cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons red curry paste
• 6 cups chicken broth
• 2 carrots, sliced
• 1/2 cup halved snow peas
• 1 red pepper, julienned
• 8 oz. brown rice noodles
• 14 oz. coconut milk (in a can)
• 2 tablespoons of fresh lime juice
• 1/3 cup fresh cilantro diced
• Optional: top with sliced avocado and sliced green onions

Details

Preparation time 5mins
Cooking time 30mins
Adapted from joyfulhealthyeats.com

Preparation

Step 1

Heat a large dutch oven or soup pot to medium high heat.
Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.
Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
Optional: top with sliced avocado and sliced green onions