Chicken Coconut Curry Soup

• 10 ounces rice noodles
• 1 tablespoon vegetable oil
• 2 teaspoons vegetable oil
• 14 cup thai yellow curry paste
• 1 tablespoon thai yellow curry paste
• 4 cups chicken stock
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon
• 2 chicken breasts, boneless, skinless
• 2 teaspoons soy sauce, low sodium
• 2 tablespoons fresh lime juice
• 2 teaspoons sugar
• salt and pepper
• 1 large shallot, thinly sliced
• basil leaves
• English cucumber

1. Prepare noodles according to package directions.
2. (I boil water and soak noodles for approx 10 min).
3. Pound chicken to an even thickness (approx 1/2 inch works well).
4. Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
5. Add chicken and toss to coat.
6. Refrigerate for approx 30 minutes.
7. Heat 2 tsp oil in med saucepan over med heat.
8. Cook curry paste, stirring, until fragrant (1 to 2 minutes).
9. Whisk in stock.
10. Raise heat, and bring to a boil.
11. Whisk in coconut milk.
12. Cook just until hot (do not boil).
13. Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
14. To serve, divide the noodles into 4 bowls.
15. Add soup.
16. Slice chicken on the diagonal and place in bowls.
17. Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.

rice noodles, vegetable oil, vegetable oil, thai yellow curry, thai yellow curry, chicken stock, unsweetened coconut milk, lemon, chicken breasts, soy sauce, lime juice, sugar, salt, shallot, basil, cucumber

Taken from www.food.com/recipe/chicken-coconut-curry-soup-471556 (may not work)