Chicken Coconut Curry Soup

Oh my gosh...a bowl of delicious!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 10  ounces  rice noodles
• 1  tablespoon  vegetable oil
• 2  teaspoons  vegetable oil
• 1⁄4 cup  thai  yellow curry paste
• 1  tablespoon  thai  yellow curry paste
• 4  cups  chicken stock
• 1 (14 ounce) can unsweetened coconut milk
• 1  lemon
• 2  chicken breasts, boneless, skinless
• 2  teaspoons soy sauce, low sodium
• 2  tablespoons fresh lime juice
• 2  teaspoons sugar
•  salt and pepper
• 1  large shallot, thinly sliced

• garnish

•  basil leaves
•  English cucumber

Directions

1. Prepare noodles according to package directions. (I boil water and soak noodles for approx 10 min).
2. Pound chicken to an even thickness (approx 1/2 inch works well).
3. Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
4. Add chicken and toss to coat. Refrigerate for approx 30 minutes.
5. Heat 2 tsp oil in med saucepan over med heat.
6. Cook curry paste, stirring, until fragrant (1 to 2 minutes).
7. Whisk in stock. Raise heat, and bring to a boil.
8. Whisk in coconut milk. Cook just until hot (do not boil).
9. Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
10. To serve, divide the noodles into 4 bowls.
11. Add soup.
12. Slice chicken on the diagonal and place in bowls.
13. Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.