Thai Green Curry Chicken Soup

Ingredients

• 4 ounces rice noodles
• 1 tablespoon canola oil
• 1 1/2 pounds boneless (skinless chicken thighs, cut into 1-inch chunks)
• Kosher salt and freshly ground black pepper (to taste)
• 3 cloves garlic (minced)
• 1 onion (diced)
• 3 tablespoons green curry paste
• 1 tablespoon freshly grated ginger
• 2 1/2 cups chicken stock
• 1 13.5-ounce can coconut milk
• 3 cups snow peas (sliced)
• 2 green onions (thinly sliced)
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

Steps

1. 1

   Cook rice noodles according to package instructions; set aside.

2. 2

   Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.

3. 3

   Stir in green curry paste and ginger until fragrant, about 1 minute.

4. 4

   Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.

5. 5

   Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.

6. 6

   Serve immediately with rice noodles.