Thai Curry Chicken Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - ½ medium onion, finely chopped.
03 - 1 teaspoon grated fresh ginger.
04 - 3 cloves garlic, minced.
05 - 4 heaping tablespoons Thai red curry paste.
06 - 4 cups chicken or vegetable broth.
07 - 2 cups water.
08 - Juice of 1 lime.
09 - 3.5 ounces uncooked rice noodles.
10 - 1 (13.5 ounce) can full-fat coconut milk.
11 - 2 cups shredded cooked chicken.
12 - Large handful fresh basil, torn.
13 - Handful fresh cilantro, chopped.
14 - Chopped scallions to taste.
15 - Salt and pepper to taste.
16 - Lime wedges for serving.

# Instructions:

01 - Heat olive oil in large pot over medium-high heat. Cook onion for 5 minutes.
02 - Add ginger, garlic, and curry paste. Cook 30 seconds.
03 - Pour in broth, water, lime juice, and add noodles. Bring to gentle boil.
04 - Stir in coconut milk and chicken. Reduce heat to medium-low. Simmer 10 minutes.
05 - Mix in basil, cilantro, and scallions. Season with salt and pepper.
06 - Serve hot with lime wedges.

# Notes:

01 - Perfect quick weeknight meal.
02 - Use rotisserie chicken to save time.
03 - Noodles will absorb more liquid over time - add extra broth when reheating leftovers.
04 - Choose thicker rice noodles (3mm) for best texture.

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