Thai Chicken And Red Curry Coconut Bisque

• 3 teaspoons Butter
• 1 whole Scallion (small)
• 1 package Mushrooms, Any Kind You Like
• 1 teaspoon Freshly Grated Ginger To Taste
• 2 cans Coconut Milk
• 1 package Fresh Chicken Diced
• 5 cups Chicken Broth
• 1/4 cups Fish Sauce
• 1/2 cups Brown Sugar
• 1 Tablespoon Red Curry Paste
• 1/2 packages Rice Noodles Prepared Per Package Directions
• 1 sprig Fresh Cilantro

1. Chop the scallion and mushrooms and brown in butter in a nice sized soup pot. Add freshly grated ginger. After a few minuets add chicken, cook through.
2. Pour coconut milk in and let it simmer until it thickens. Slowly add the chicken broth.
3. Add fish sauce, brown sugar and red curry paste. Simmer until all the flavors get blended together.
4. I like to simmer my soups for a good amount of time, not too long though about 2 hours or so longer if you like.
5. Right before you serve the soup, add your rice noodles and chopped cilantro. Make sure you prepare the noodles before you add them to the soup. They only have to soak in hot water for 5 minuets or so.
6. After you add the noodles, let them sit in the soup for a while so they can absorb some of the flavor.

butter, scallion, mushrooms, freshly grated ginger, coconut milk, chicken, chicken broth, ubc, brown sugar, red curry, noodles, cilantro

Taken from tastykitchen.com/recipes/soups/thai-chicken-and-red-curry-coconut-bisque/ (may not work)