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Thai Curry Chicken Noodle Soup Recipe


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     Thai Curry Chicken Noodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1 Tbsp coconut oil
1 white onion, chopped
2 peppers (any), chopped
1-2 cups matchstick carrots
2 cloves garlic, pressed
1 Tbsp curry powder
1/2 tsp cayenne powder
soy sauce to taste
13.5 oz. coconut milk
32 oz. chicken broth
1 cup cooked chicken
rice vercimelli
green onion/red onion

In a large pot over medium heat, heat coconut oil. Add onion, pepper and carrots and cook until tender, about 6-8 minutes. Add garlic and stir 1 minute. Add curry powder, cayenne and soy sauce. Stir until combined. Add coconut milk, broth and chicken and simmer until everything is heated through and combined.
Cook rice vermicelli noodles according to package directions in a separate pot.
To serve- place a heap of noodles in a bowl and pour chicken and broth over top.
Garnish- fresh cilantro, red or green onion, lime juice and sriracha sauce.

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