Thai Chicken Noodle Soup

Thai Chicken Noodle Soup
Tonee Smoot

5 cups chicken broth (maybe more)
1-2 cans coconut milk (depending on desired “richness”)
1 onion, chopped
3 green onions, chopped
Match stick carrots (use as many as you like, I generally put in 1-2 cups)
4 large celery stalks, cut into 1 in. pieces
2-3 garlic cloves, pressed
1-2 Tbs. red curry paste (more or less, add to “heat” preference)
2 tsp. grated ginger root
1 Tbs. grated lime rind
Fresh lime juice (optional, if needed, to taste)
2 tsp. cumin
1 tsp. fresh ground black pepper
½ tsp salt (as needed)
3 chicken breasts, boiled and “shredded” (Don’t shred to thin)
Super thin rice noodles
Fresh basil (Thai sweet basil from Asian market is exceptionally nice, but regular old basil works great too!)
Cilantro
* I prefer about a cup each of basil and cilantro=lots of flavor!!!

Directions:
Cook veggies in soup stock until tender-firm. Add chicken. Add fresh basil and cilantro toward end. Add noodles last, cook until noodles are done.

*Note: Red curry paste and super thin rice noodles can be purchased at most grocery stores in the Ethic food aisle (Smiths), or at most Asian markets.
I am sure you could use another type of noodle and it would still be delightful, like wide rice noodle, egg noodle, fresh noodle, etc. (there are lots of noodle types at the Asian market especially)

Prep Time:
20 min.
Cook Time:
30 min.
Serves: 4-6