THAI GREEN CURRY CHICKEN SOUP

INGREDIENTS:

• 4 ounces rice noodles. (Any type of Asian noodle you like or can find)
• 1 tablespoon canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 tablespoons green curry paste
• 1 tablespoon freshly grated ginger
• 2 1/2 cups chicken stock
• 1 (13.5-ounce) can coconut milk
• 3 cups snow peas, sliced
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:
Cook rice noodles according to package instructions; set aside.

Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.

Stir in green curry paste and ginger until fragrant, about 1 minute.


Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.


Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.


​Serve immediately with rice noodles.

This serves 2 hungry people.