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Thai Coconut Curry Soup
Ingredients
- Two 14 oz (398 mL) cans of premium coconut milk
- 1 heaping tablespoon (15 mL) of Thai curry paste
- Roots of 1 bunch of cilantro, rinsed well
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups (500 mL) of chicken broth
- 1 carrot, shredded
- 4 or 5 lime leaves
- 2 stalks of lemon grass, halved lengthwise, woody leaves removed
- 2 tablespoons (30 mL) of fish sauce
- Zest and juice of 2 limes
- A small knob of frozen ginger
- A handful of bean sprouts
- One 8 oz (225 g) package of rice noodles
- Leaves of 1 bunch of cilantro, rinsed well
- 2 or 3 green onions, thinly sliced
- A sprinkle or two of salt or soy sauce
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