Thai Red Curry Chicken Soup

• 5 cups chicken stock, homemade or purchased
• 1 package, rice noodles, preferably medium thickness
• 2 tablespoons Thai red curry paste
• 3 tablespoons fish sauce
• 1/2 can, coconut milk
• 2 tablespoons sugar
• 2 limes, zested and juiced
• 3 tablespoons Cilantro, minced
• 2 tablespoons mint, minced
• 1-2 cups shredded rotisserie chicken or roasted chicken
• 1 tablespoon sesame oil

1. Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil.
2. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through.
3. Off the heat, add the herbs and the remaining lime juice and serve.

chicken stock, rice noodles, red curry, fish sauce, coconut milk, sugar, cilantro, mint, rotisserie chicken, sesame oil

Taken from food52.com/recipes/20616-thai-red-curry-chicken-soup (may not work)