Coconut Curry Soup

There is a local restaurant that makes an amazing yellow curry ramen. I love it so much I had to try and replicate it. Also, I did my best to make healthful substitutions to make it slightly more nutritious. This would be delicious as a vegetarian soup, just swap the chicken stock out for vegetable stock and use tofu in place of the chicken. I will be making this again!

Ingredients

Olive Oil

1 lb chicken breast, cut into 1 inch strips

2 inches of fresh ginger, peeled and grated

3 cloves garlic, minced

2 large carrots, peeled and cut into 1 inch pieces

2 Tbsp yellow curry paste

1 tsp turmeric

1 can coconut milk, reduced fat

6 cups chicken stock

1 cup snap peas, diced

1 lb Thai wheat noodles, I found them at Trader Joes

Toppings

boiled egg

green onions

cashews

sesame seeds

Directions

Season chicken with salt and pepper. In a large Dutch Oven, over medium heat, add olive oil. Add chicken, and cook 4 minutes per side, or until lightly browned and cooked through. Remove chicken from pan and set aside. Add ginger, garlic and carrots. Cook for about 1 minute, or until fragrant. Add 1 cup of chicken stock, scraping the bottom of the pan to release the browned bits. Add remaining stock and coconut milk. Cook for 10 minutes. Meanwhile, cut the chicken into bite sized pieces. Return the chicken to the pot and add your noodles. (Generally, these cook very quickly. Mine only needed 60 seconds). Finally, add the sugar snap peas and cook for an additional 60 seconds. Serve soup with desired toppings.