Coconut Curry Chicken Soup

• 3 Tablespoons Red Thai Curry Paste (or More Or Less On Your Heat Preference)
• 2 cans (14 Oz. Size) Coconut Milk
• 1 cup Chicken Stock
• 1 teaspoon Fish Sauce
• 1 whole Red Bell Pepper, Sliced In 2-inch Strips
• 1 cup Snow Peas
• 1 cup Frozen Peas
• 2 whole Bundles Vermicelli Noodles
• 2 cups Cooked, Shredded Chicken
• 1 pinch Coarse Salt
• 1 whole Lime, Divided
• 1/2 cups Sliced Scallions
• 1 whole Green Or Red Chile, For Garnish (optional)

1. Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
2. Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
3. Add half the lime juice, stir and taste. Need more salt? Add it.
4. Serve soup garnished with scallions and chile pepper. Oh! And remaining lime wedges.
5. So good. And simple!

red thai curry, coconut milk, chicken, fish sauce, red bell pepper, snow peas, frozen peas, noodles, chicken, salt, lime, scallions, red

Taken from tastykitchen.com/recipes/soups/coconut-curry-chicken-soup-2/ (may not work)