Thai Chicken Noodle Soup

This delicious twist on a classic is full of flavor and nutrients. Perfect for the transition from winter to spring!

What You’ll Need:

• 2 tbsp coconut oil

• 1 lb boneless skinless chicken thighs, fat trimmed

• 3 medium carrots

• 1 small white onion

• 1 red belle pepper

• 3 tbsp red curry paste

• 1 tsp salt

• 1 1/2 tsp ginger

• 2 tsp garlic powder

• 2 tsp dried cilantro (or other dried herbs)

• 1/2 tsp black pepper

• 1 can of full fat coconut milk

• 8 cups chicken stock

• 2 cups sugar snap peas

• 2 cups wide egg noodles

• juice of 1 lime

• fresh cilantro and limes for serving

How To:

1. Chop the carrots, belle pepper and onion into a small dice

2. Bring a large stock pot to medium heat

3. add in 1 tbsp of the coconut oil and when it’s melted, add the diced veggies and cook for a few minutes

4. When the veggies have started to soften, add the salt, pepper, ginger, garlic powder, dried cilantro, as well as the curry paste. Stir until everything is combined and cook for a few more minutes.

5. Next, add the 8 cups of chicken stock and the coconut milk. Bring this to a boil

6. While the stock is coming to a boil, chop the chicken thighs into 1 inch pieces and cook in the remaining tablespoon of coconut oil (season with salt and pepper)

7. Now that the stock is boiling, reduce the heat to medium and add the egg noodles, cooked chicken and the sugar snap peas. Simmer for about 10 minutes, or until the egg noodles are soft.

8. Serve with a squeeze of fresh lime juice and chopped fresh cilantro