Asian Chicken Noodle Soup

• 1 Tablespoon Olive Oil
• 1 teaspoon Curry Powder
• 1 teaspoon Garam Masala
• 1/4 teaspoons Chili Flakes
• 1/2 teaspoons Turmeric
• 2 cloves Garlic, Minced
• 1 whole Onion, Diced
• 1 whole Red Pepper, Cut Into Thin Slices
• 2 whole Chicken Breasts, Cooked And Cut Into Cubes
• 1 Tablespoon Lime Juice
• 1 cup, 11 tablespoons, 2-1/2 pinches Coconut Milk
• 1 cup, 11 tablespoons, 2-1/2 pinches Chicken Stock
• 5-1/3 ounces, weight Vermicelli Rice Noodles

1. Place olive oil in large saucepan over a medium heat. Add curry powder, garam masala, chili flakes, turmeric and garlic. Cook for a couple of minutes.Stir in onion and pepper and saute for 5 minutes.
2. Add chicken, lime juice, coconut milk and chicken stock. Bring to the boil. Add noodles and simmer for 3 minutes. Season to taste.
3. Divide between bowls and serve.

olive oil, curry, garam masala, ubc, turmeric, garlic, onion, red pepper, chicken breasts, lime juice, coconut milk, chicken, noodles

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