Quick Thai Chicken Noodle Soup

The other night was Halloween and the ghosts, goblins and a sea of football players that were a tad too OLD to be trick or treating, were out and about.  Nothing warms the little monsters like a steaming bowl of goodness.  And that is just what this is.  It’s quick to make, easy on the pocket book and will make your little monsters smile from ear to ear.

Quick Thai Chicken Noodle Soup
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Ingredients
2 tablespoons vegetable oil
2/3 cup onion, thinly sliced in half rings
5 cloves garlic, coarsely chopped
2 tablespoons fresh ginger, grated fine
2 teaspoons red curry paste, or more if you like it hot
1 tablespoon Sriracha sauce
2 13.5 oz cans light coconut milk
5 cups chicken stock
2 teaspoons sugar
2 tablespoons Nam Pla (Fish Sauce available in the ethnic food aisle)
2 medium yams, peeled and cut into cubes
2 cups broccoli, cut into bite sized pieces
6 oz Thai Rice Stick noodles
3 chicken breasts, boneless & skinless, sliced into thin strips
2 tablespoons fresh lime juice, plus a few wedges for garnish
1/3 cup cilantro, coarsely chopped

Directions
1 In a large stock pot, heat the oil over medium-high heat.  Add the onion and stir to coat.  Saute for about 3 minutes, or until translucent and soft.  Add the garlic, ginger, curry paste and Sriracha and stir to combine.

2 Add the coconut milk, chicken stock, sugar and fish sauce and stir to combine.  Bring up to a boil, and then lower the temperature to medium-low and add the yams.  Continue to simmer until the yams are almost done when pierced with a paring knife.

3 Add the remaining ingredients and let simmer until the chicken is cooked through, about 4-5 minutes.  Ladle into large bowls and top with cilantro and a wedge of lime.

Makes 8 Servings

Cooks Notes: 
1) If you don’t have or can’t find the rice noodles, you could substitute vermicelli or other thin pasta.
2) Freeze fresh ginger in a sandwich bag, remove the outer skin by using a spoon to scrape it off.  Then use a fine grater, such as a microplane, to grate the frozen ginger.  Return the unused ginger to the bag and remove as much air as possible and freeze for future use.

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