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15-Minute Coconut Curry Noodle Soup
Ingredients
- 2 tablespoons oil
- 3 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 8 oz. boneless chicken breast or thighs, sliced
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons fish sauce
- 2/3 cup coconut milk
- 6 oz. dried rice vermicelli noodles
- 1 lime, juiced
- Sliced red onion, red chilis, cilantro, scallions to garnish
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