Thai Green Curry Chicken Soup

Ingredients

• Rice noodles

  Dry

  4 oz or 113g

• Canola oil

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Sweet, raw

  1 onion or 331g

• Curry paste

  3 tbsp or 45g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Chicken stock

  Soup, home-prepared

  2 ½ cup or 600g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  383g

• Peas

  Edible-podded, raw

  3 cup, chopped or 294g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

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.
7. (source: https://damndelicious.net/2018/03/16/thai-green-curry-chicken-soup/)

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