Coconut Curry Noodle Soup
Ingredients
2 tbsp olive oil
1 tbsp minced garlic
1 tbsp grated fresh ginger root
3 tbsp Thai red curry paste
1/2 lb sliced chicken thighs
4 cups chicken broth
2 tbsp fish sauce
1 cup diagonally sliced carrot
400 ml coconut milk
200 g vermicelli rice noodles
1/2 thinly sliced medium white onion
bean sprouts
Directions
In a large pot over medium heat combine ginger, garlic, oil and curry paste. Heat for 5 minutes. Add in onion and carrot and cook till carrot is softened. Add in chicken heat for a few minutes till it turns white.
Pour in water, chicken broth, coconut milk and fish sauce. Heat to a boil till chicken and carrot are fully cooked.
Put the noodles in the pot and simmer for 5-10 minutes until they are soft. Pour into bowls and garnish with bean sprouts, green onions and cilantro.
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