Red Curry Chicken Noodle Soup

• 2 teaspoons Vegetable Oil
• 3 Tablespoons Thai Red Curry Paste
• 2 quarts Reduced Sodium Chicken Broth
• 1 stalk Lemongrass, Quartered, Lightly Smashed With The Back Of A Knife
• 1 whole Dried Kaffir Lime Leaf (optional)
• 3 Tablespoons Fish Sauce
• 2 Tablespoons Sugar
• 3 Limes, Juiced
• 2 cups Shredded, Cooked Chicken
• 15 ounces, weight Straw Mushrooms, Drained And Rinsed
• 3-1/2 ounces, weight Thin Rice Noodles (also Called Rice Sticks)
• 1/2 cups Chopped Cilantro

1. Heat the vegetable oil in a large pot over medium heat. Add the curry paste and mix to combine it with the oil until it sizzles. Then add the chicken broth and whisk to combine with the curry paste. Add the lemongrass, lime leaf, fish sauce, sugar, and lime juice. Allow to simmer for 15-20 minutes. Remove the lemongrass and lime leaf.
2. Add the chopped chicken, mushrooms and rice noodles. Bring to a simmer and cook the noodles according to package directions. Before serving pick up the noodles with tongs and snip them with kitchen shears for easier eating. Garnish with cilantro.

vegetable oil, red curry, chicken broth, stalk, lime leaf, fish sauce, sugar, chicken, mushrooms, noodles, cilantro

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