Thai Chicken Noodle Soup

Rich and creamy Thai soup

Ingredients

Broth:

• 1 tbl vegetable oil
• 1/2 cup onion (or shallots) thinly sliced
• 1 tbl ginger minced (~1 inch knob)
• 2 tbl Thai green curry paste
• 4 cups low sodium chicken broth (kitchen basics is best)
• 1 can coconut milk
• 2 tbl fish sauce
• 4 packed tsp brown sugar
• 2 tbl lime juice (1 lime)
• 1/2 tsp turmeric

For serving:

• 4 oz thin rice noodles
• 2 cups shredded chicken (from a rotisserie chicken ideally)
• Handful fresh cilantro
• 3 bunches of green onions, only the white part sliced
• Siracha
• Lime wedges

Instructions:

1. In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes.
2. Meanwhile, cook the rice noodles according to package directions.
3. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.