Thai Chicken Noodle Soup

kaynutrition.com

Ricki Lowe

1 tablespoon coconut oil, or olive oil

2 chicken breasts, boneless, skinless

8 ounces rice noodles

1 onion, diced

2 carrots, peeled and julienned

1 red bell pepper, julienned

1 cup mushrooms, sliced

3 cloves garlic, minced or grated

1-inch fresh ginger, minced or grated

1 red Thai chili, minced (optional)

3 tablespoons Thai red curry paste

5 cups chicken broth

1 can (14 ounces) coconut milk

1 teaspoon fish sauce (optional)

¼ cup cilantro, finely chopped

Lime, cut into wedges, to serve

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