Thai Chicken Noddle Soup

Thai Cuisine is all about flavour and its all quite healthy too. There is a fair list of ingredients in this recipe however most of them you will have, and I can assure you the end product is worth it. I must stress the key element of this dish is lime juice its such s simple thing but its important because it balances out all other intense flavours that will go into the soup. Along with step 7 in the recipe it’s also important to do
Remember the main task within this dish is getting as much flavour as possible into the liquid of the soup. I really hope you give this a try.

Ingredients
• 1.5 lbs. boneless skinless chicken breast, cooked and shredded
• 1 tablespoon rapeseed oil
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons red curry paste
• 1 tsp of Sesame Oil
• 6 cups chicken broth
• 2 carrots, sliced
• 1/2 cup halved snow peas
• 1 red pepper, julienned
• 8 oz. brown/white 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

Method

1. Heat a large pan over medium high heat.
2. Add in rapeseed oil. add red onions, sauté until translucent, about 3-4 minutes. Next add in the garlic and ginger. Sauté for 30 seconds, until fragrant, stirring the entire time.
3. Add in the red curry paste, stir the paste into the aromatics (onion, garlic, and ginger) until it thickens, about 2-3 minutes.
4. Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
5. In the mean time 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.
6. Add noodles, carrots, red pepper, and snow peas to the chicken broth pot.
7. 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.
8. Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
9. Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
10. Optional: top with sliced avocado and sliced green onions