THAI GREEN CURRY CHICKEN SOUP

INGREDIENTS

• 4 ounces rice noodles
• 1 tablespoon canola oil
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 tablespoons green curry paste
• 1 tablespoon freshly grated ginger
• 2 ½ cups chicken stock
• 1 13.5-ounce can coconut milk
• 3 cups snow peas, sliced
• 2 green onions, thinly sliced
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

INSTRUCTIONS

1. Cook rice noodles according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.
3. Stir in green curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
5. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
6. Serve immediately with rice noodles.