Thai Curry Noodle Soup

• 4 Cloves of Garlic (for taste)
• 1 cup Shallots (for taste)
• 2 Small Potatoes
• 2 cups Coconut Milk
• 4 tablespoons Curry Powder
• 1-3 tablespoons Thai Red Curry Paste
• 1 cup Vegetable Stock or chicken broth
• 2 Chicken Thighs with Bone (If vegan leave out)
• 1 Large Carrot

1. Peel and dice the potatoes (about 2cm squares) and chop the carrot into half moons. De-skin the garlic cloves and shallots (keep them whole if low FODMAP) . In a deep saucepan fry the potatoes, garlic, carrot, and shallots with the curry powder for 3 minutes (stir continuously making sure the veggies are coated in the curry powder).
2. Now add the coconut milk, curry paste, chicken broth, bring to a boil (stir continuously).
3. Now add the chicken and bring the curry to a light simmer and cook for 30 minuets. While waiting soften the noodles by placing them in a large bowl emerging them in cool/warm water (not hot) for 15 -20 minuets.
4. By now the noodles should be soft so place them in serving bowls. Make sure the chicken is cooked all the way through; if it's ok place the chicken onto of the noodles and then pour the curry soup over the noodles making sure to get the vegetables (Low FODMAPers, avoid the shallots and garlic)
5. Garnish with some coriander and enjoy!

garlic, shallots, potatoes, coconut milk, curry, red curry, vegetable, chicken, carrot

Taken from food52.com/recipes/34100-thai-curry-noodle-soup (may not work)