Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs. boneless skinless chicken breast, cooked and shredded
  • 1 tablespoon coconut oil
  • 1 cup red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste
  • 6 cups chicken broth
  • 2 carrots, sliced
  • 1/2 cup halved snow peas
  • 1 red pepper, julienned
  • 8 oz. brown 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

Instruction

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