Fragrant Thai Chicken Noodle Soup: A Comforting Bowls of Flavor

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 14 oz coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 200 g rice noodles
• 1 cup baby spinach
• 1 piece red bell pepper, sliced thinly
• 1 cup bean sprouts
• 1 Prise fresh cilantro for garnish
• 1 Prise lime wedges for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
2. Stir in the red curry paste, mixing well with the garlic and ginger for another minute to release the flavors.
3. Add the chicken breasts to the pot, followed by the chicken broth and coconut milk. Bring to a gentle boil and then reduce heat to simmer for 15-20 minutes, cooking the chicken through.
4. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Stir in the fish sauce and lime juice, then add the rice noodles and cook according to package instructions, typically around 5-7 minutes until tender.
6. In the last 2 minutes of cooking, add the baby spinach and sliced bell pepper to the pot for a fresh touch.
7. Once the noodles are cooked, check seasoning and adjust if necessary.
8. To serve, ladle the soup into bowls, topped with bean sprouts and garnished with fresh cilantro and a lime wedge on the side for an extra zing.