Chicken Coconut Curry Soup

• FOR THE SOUP:
• 8 cups Chicken Broth
• 1 Inch Piece Fresh Ginger
• 3 cloves Garlic, Thinly Sliced
• 2 Shallots, Thinly Sliced
• 8 ounces, weight Boneless Skinless Chicken Breast
• 15 ounces, fluid Coconut Milk
• 2 Tablespoons Curry Powder
• 1/4 teaspoons Cayenne Pepper
• 6 ounces, weight Cappelini Noodles
• Kosher Salt To Taste
• FOR THE OPTIONAL GARNISHES:
• Edamame Beans (shelled)
• Fresh Sliced Shallot
• Sliced Jalapeno
• Fresh Cilantro Leaves
• Fresh Basil Leaves
• Fresh Mint Leaves

1. 1. In a large pot, bring the chicken broth, ginger, garlic and shallot to a simmer. Add the chicken breast, cover the pot and let it simmer over low heat for about 10 minutes.
2. 2. Remove the chicken breast from the pot using a slotted spoon and set it on a plate. When it is cool enough to handle, shred the chicken and set aside.
3. 3. Whisk the can of coconut milk, curry powder and the cayenne pepper into the soup and bring back to a simmer.
4. 4. Add the noodles and cook according to package instructions for al dente, about 6 minutes. Add the chicken back in and season the soup to taste with Kosher salt. Dish it into your serving bowls, making sure you have a good amount of chicken and noodles in each.
5. 5. Garnish with fresh cilantro, basil, mint, edamame beans, fresh shallot and jalapeno pepper slices.

chicken broth, fresh ginger, garlic, shallots, chicken, fluid coconut milk, curry, ubc, weight cappelini noodles, kosher salt, edamame beans, shallot, cilantro, fresh basil, mint leaves

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