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Thai Green Curry Chicken Soup
Ingredients
  • 4 ounces rice noodles
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 tablespoons green curry paste
  • 1 tablespoon freshly grated ginger
  • 2 ½ cups chicken stock
  • 1 (13.5-ounce) can coconut milk
  • 3 cups snow peas, sliced
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
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