Thai Chicken and Noodle Soup

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Ingredients

4 Laura's Lean Chicken Breasts (5 ounces per breast)
2 tsps Fresh ginger (minced)
2 tsps Garlic (minced)
1/4 cup Thai red curry paste
1 tsp Virgin coconut oil
6 cups Chicken broth
11/16 cup Carrot (grated)
2 cups Snow peas (thinly sliced)
6 ozs Thin brown rice noodles (cooked according to package directions)
1/4 cup Cilantro leaves
1/2 Jalapeno
1 Green onion (thinly sliced)
1 Lime (cut into wedges)
Salt to taste

Yield

Servings:

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Preparation

1. Place a large pot over medium heat. Add the coconut oil followed by the ginger, garlic, and Thai red curry paste. Cook, stirring constantly, for 2 minutes, then pour in the chicken broth and season with salt. Add the chicken breasts to the broth and bring to a boil. Reduce to a simmer and cook until the chicken is no longer pink in the middle, about 15 minutes.

2. Transfer the chicken breasts to a cutting board and shred. Bring the broth to a boil, then add salt to taste, then the shredded carrots and snow peas. Reduce to a simmer and cook for 5 minutes.

3. Evenly distribute the noodles and chicken among 4 bowls. Spoon broth into each of the bowls, top with cilantro leaves, jalapeno, green onion, and serve a lime wedge on the side.