THAI CURRY NOODLE SOUP

THAI CURRY NOODLE SOUP

Author:

Katie Mae Stanley @ The Nourishing Gourmet

Recipe type:Soup

Cuisine:Thai

Serves:4-6

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Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect meal to throw together when you are short on time and is bursting with flavor.

INGREDIENTS

• 2 quarts chicken broth
• 1 can full-fat coconut milk
• 1 16 oz vermicelli rice noodlesor yam or kelp 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

INSTRUCTIONS

1. In a large sauce-pot add the coconut milk, curry paste, lemon grass, garlic and ginger. Cook on low for 5 minutes.
2. Add the onions cook for another five minutes.
3. Pour in the broth and add the chicken and sugar snap peas. Simmer for about 5 minutes for until the chicken is cook through.
4. Add the rice noodles, turn off the heat and cover until the noodles are softened.
5. Garnish with thai basil, spearmint leaves and cilantro if desired.