Red Curry Chicken Noodle Soup

Ingredients

• 1 Tablespoon coconut oil
• 1 Tablespoon red curry paste
• 1 Teaspoon ginger (grated)
• 3 Cloves garlic (minced or grated)
• 4 scallions (thinly sliced, white and green parts separated)
• 2 1/2 Cups chicken broth
• 14 Ounces coconut milk (full-fat)
• 1 Tablespoon fish sauce
• 1 Teaspoon brown sugar
• 1 1/2 Cups rotisserie chicken (shredded)
• 6 Ounces rice noodles (thin, cooked according to package instructions)
• Thai basil (fresh, or regular basil leaves)
• lime wedges
• peanuts (chopped)
• Thai chilies (or Fresno chilies, sliced)

Instructions

1. 1

   Heat the coconut oil in a large pot over a medium heat.

2. 2

   cook: Add the red curry paste and cook for 1 or 2 minutes, stirring, until slightly darkened.

3. 3

   Add the ginger and garlic, stirring for about 30 seconds until fragrant.

4. 4

   Stir in the scallion whites and coat them in the aromatics.

5. 5

   Pour in the chicken broth, coconut milk, fish sauce, and brown sugar, and bring to a gentle simmer.

6. 6

   boil: Add the shredded chicken and bring to a light boil.

7. 7

   simmer: Reduce the heat and let it simmer for 5 minutes.

8. 8

   Divide the cooked noodles between serving bowls and ladle the soup over them.

9. 9

   Top with the basil, lime wedges, green parts of the scallions, chopped peanuts, and chilies if using.

10. 10

    Serve immediately.