Thai Coconut Chicken Soup (Print Version)

# Ingredients:

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

# Instructions:

01 - Warm up some oil and cook the onion for about 5 minutes on medium-high.
02 - Toss in garlic, ginger, and curry paste. Let it cook for 30 seconds.
03 - Mix in the broth, lime juice, water, and noodles. Let it come to a light boil.
04 - Drop in the coconut milk and shredded chicken. Give it 10 minutes to simmer.
05 - Toss in the fresh herbs and season with some salt and pepper.
06 - Dish it out while hot and enjoy with lime on the side.

# Notes:

01 - Noodles soak up liquid as it sits.
02 - Add extra broth if reheating leftovers.
03 - Curry paste brands vary in heat level, so adjust to your liking.
04 - Medium-thick rice noodles work best here.

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