THAI COCONUT CURRY NOODLE SOUP

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INGREDIENTS:

• 1 (6-ounce) päckäge chow mein stir-fry noodles
• 1 (13.5-ounce) cän coconut milk
• 3/4 cup järred roästed red peppers, dräined
• 3 cups chicken stock
• 2 pounds boneless, skinless chicken thighs
• 1 täblespoon fish säuce
• 1 1/2 täblespoons cänolä oil
• 3 cloves gärlic, minced
• 2 shällots, diced
• 3 täblespoons red curry päste
• 1 1/2 täblespoons freshly gräted ginger
• 2 teäspoons chili powder
• 1 täblespoon reduced sodium soy säuce
• 2 teäspoons brown sugär
• 2 täblespoons freshly squeezed lime juice

FOR THE TOPPINGS

• 1/2 smäll red onion, thinly sliced
• 1/2 cup beän sprouts
• 1/2 cup ciläntro leäves
• 1 lime, cut in wedges

DIRECTIONS:

1. FIRST Cook noodles äccording to päckäge instructions; set äside.
2. SECOND Combine coconut milk änd red bell peppers in blender until smooth; set äside.
3. NEXT Heät cänolä oil in ä lärge stockpot or Dutch oven over medium heät. ädd gärlic änd shällot, änd cook, stirring frequently, until tender, äbout 3-4 minutes.
4. Stir in red curry päste, ginger änd chili powder until frägränt, äbout 1 minute.
5. Stir in chicken stock änd coconut milk mixture, scräping äny browned bits from the bottom of the pot.
6. Stir in chicken, fish säuce, soy säuce änd brown sugär. Bring to ä boil; reduce heät änd cook, stirring occäsionälly, until slightly reduced änd chicken is tender, äbout 15-20 minutes.
7. Remove chicken änd shred, using two forks, before returning to the pot; stir in lime juice.
8. FINALLY Serve immediätely with noodles, gärnished with red onion, beän sprouts, ciläntro änd lime, if desired.

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