Green curry coconut chicken noodle soup

Ingredients

• 1 Batch chicken stock

• Aromatics - Ginger, garlic, onions, carrots, chilli

• Green Curry Paste

• coconut

• Chicken

• Noodles

• Garnish - Lime, Cilantro, Scallions

• Prep the stock
  See recipe above!

Prep the chicken

1. Dry the chicken with paper towel, and season with salt and pepper.
   Add a couple table spoons of oil to the to pot and fry the chicken until browned.

2. Pull the chicken from the pot and rest. After a few minutes, shred the chicken and set aside. 

Make the soup

1. Slice the onions, chop the garlic and grate the ginger. Once prepped, fry the veges in the same pot as the chicken until the onions start to turn translucent.

2. Finely chop the carrots into quarter inch cubes. Slice the chilli and deseed (if you want a little less heat). Add them both to the pot, season with salt and stir. Cook until the chilli is fragrant and the carrots start to take on a little color.

3. Move the veges to the side of the pot, and add the curry paste. Fry the curry paste until it is very fragrant, and then mix with the veges.
   Add the chicken broth and bring to a simmer. Once simmering, add the coconut milk and stir to combine. Simmer for 30 minutes or so, stirring occationally

Pull it all together

1. Add the shredded chicken back into the soup.

2. Finely chop the cilantro, thinly slice the scallions, and quarter some limes into wedges.

3. Cook the rice noodles to packet directions, and toss with a small amount of sesame oil. This will keep them from sticking together.

4. Add a handful of noodles to a bowl, and ladle over the soup, making sure that you get a good mix of broth, chicken and veges.
   Garnish with cilantro, scallions and lime wedges.