Thai Chicken Noodle Soup

• 200 milliliters Coconut Milk
• 4 Tablespoons Red Curry, Or Less Depending On Strength
• 400 milliliters Chicken Stock
• 200 grams Chicken, Cut In Bite-size Pieces
• 2 Tablespoons Fish Sauce
• 1 Lemongrass, In One Piece But Crushed
• 4 Kaffir Lime Leaves
• 75 grams Broccoli
• 75 grams Carrots, Sliced
• 75 grams Yellow Bell Pepper, Sliced
• 10 grams Thai Sweet Basil
• 2 cups Cooked Rice Noodles, To Serve

1. Heat coconut milk in a pan over high heat. When it starts to boil, add red curry paste and cook for 1-2 minutes while stirring.
2. Add chicken stock and bring to a boil again. Lower heat to medium-high and add chicken and cook for 2-3 minutes until chicken turns white, stirring only occasionally.
3. Add fish sauce, lemongrass and kaffir lime leaves and stir.
4. Add broccoli and carrots and cook for 2 minutes. Add bell pepper and cook for another minute. Stir occasionally. When finished, remove lemongrass and kaffir lime leaves and stir in sweet basil.
5. Place cooked and drained rice noodles in a bowl. Pour soup over noodles. Serve and enjoy!

milliliters coconut milk, red curry, chicken, chicken, fish sauce, lime leaves, broccoli, carrots, yellow bell pepper, sweet basil, noodles

Taken from tastykitchen.com/recipes/soups/thai-chicken-noodle-soup-3/ (may not work)