Thai Curry Noodle Soup
Author: Katie Mae Stanley @ The Nourishing Gourmet
Recipe type: Soup
Cuisine: Thai
Serves: 4-6
2 quarts chicken broth 1 can full-fat coconut milk 1 16 oz vermicelli rice noodles 1 lb chicken breast or thighs, thinly sliced 1 medium white onion, thinly sliced ½ lb fresh sugar snap peas 2 tsp thai red curry, or curry paste of choice (I use this one) 1 tsp fresh ginger 2 cloves of garlic 1 inch of lemon grass, split optional garnishes Fresh basil (Thai is preferred) Fresh spearmint leaves Fresh cilantro In a large sauce-pot add the coconut milk, curry paste, lemon grass, garlic and ginger. Cook on low for 5 minutes. Add the onions cook for another five minutes. Pour in the broth and add the chicken and sugar snap peas. Simmer for about 5 minutes for until the chicken is cook through. Add the rice noodles, turn off the heat and cover until the noodles are softened. Garnish with thai basil, spearmint leaves and cilantro if desired. Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/easy-thai-curry-noodle-soup/
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