Thai Chicken Noodle Soup

• • 1 to 2 tablespoons olive oil

  • 1 1/2 lbs boneless chicken, sliced in half horizontally

  • 1 large onion, chopped

  • 2 medium carrots, shredded

  • 3 tablespoons red curry sauce

  • 1 tablespoon fresh grated ginger

  • 5 cloves garlic, crushed

  • 6 cups chicken broth

  • 2 cans coconut milk (I used 1 light and 1 full-fat)

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons fish sauce

  • zest and juice of 1 lime

  • 1/4 cup shredded fresh basil

  • 1 teaspoon salt

  • large pinch black pepper

  • 2 cups sliced mushrooms

  • 1 red pepper, chopped

  • 1 1/4 cups riced cauliflower

  • 6 oz. rice noodles, broken into 1-inch segments

  • 1/4 cup chopped fresh cilantro

  • 2 teaspoons sriracha

-Heat 1 tablespoon olive oil in a large soup pot over medium/high heat.  Brown chicken on 

 both sides (do not cook completely, you will be returning it to the pot.  You want to get a bit

 of color, for flavor). Remove chicken to a plate after it has browned.

-Add onion and carrots to the pot and sauté (adding up to 1 tablespoon of additional olive oil 

 if necessary), until softened and beginning to brown.

-Add curry sauce, ginger and garlic and sauté for 1 to 2 minutes, until fragrant.

-Add chicken back into pot along with chicken broth, coconut milk, soy sauce, fish sauce, lime

 zest, basil, salt and pepper.  Bring to a boil, then lower the heat and allow to simmer for 15 

 minutes. 

-Remove chicken to a plate to cool.

-Add mushrooms, peppers, cauliflower and noodles into the pot and stir.

-Shred chicken and return to the pot along with cilantro, lime juice and sriracha.

-To serve, top with additional chopped cilantro, if desired.