Quick Thai Curry Chicken Soup (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat oil in large pot over medium-high. Cook onion 5 minutes. Add ginger, garlic, and curry paste, cook 30 seconds.
02 - Pour in broth, water, lime juice, and noodles. Bring to gentle boil.
03 - Stir in coconut milk and chicken. Reduce heat to medium-low, simmer 10 minutes.
04 - Add basil, cilantro, scallions. Season with salt and pepper. Serve with lime wedges.

# Notes:

01 - Prep ingredients while cooking to save time.
02 - Use thicker rice noodles (3mm) for best results.
03 - Add more broth when reheating leftovers.

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