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

Instructions

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.

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.

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.