Thai Chicken Noodle Soup with Red Curry

• 2 tablespoons coconut oil
• 1 medium sweet onion, diced
• 2 medium carrots, peeled and diced
• 1 bunch scallions, thinly sliced
• 2 large garlic cloves, minced
• One 1-inch piece fresh ginger, peeled and minced
• 2 teaspoons red curry paste
• 2 quarts chicken stock
• Two 15-ounce cans coconut milk
• 2 teaspoons salt
• 1 1/2 cups shredded chicken
• 4 ounces thin, flat rice noodles
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro

1. In a large stock pot or Dutch oven, heat the oil.
2. Saute the onions, carrots and scallions over medium-high heat until soft and beginning to brown, about 6 minutes.
3. Add the garlic, ginger and curry paste.
4. Cook for 2 minutes more, until fragrant.
5. Carefully pour in the stock, coconut milk and salt.
6. Bring to a simmer, scraping up any brown bits from the bottom of the pan.
7. Stir in the chicken and noodles.
8. Simmer until the noodles are al dente, about 10 minutes.
9. Remove the soup from the heat and stir in the lime juice and cilantro.
10. Taste for seasoning and serve piping hot.

coconut oil, sweet onion, carrots, scallions, garlic, ginger, red curry, chicken stock, coconut milk, salt, chicken, thin, lime juice, cilantro

Taken from www.foodandwine.com/recipes/thai-chicken-noodle-soup-red-curry (may not work)