Red Curry Rice Noodle Soup

• total time: 19 minutes

Ingredients

2 tbsp olive oil

1-1.5 lbs boneless skinless chicken breast or thighs, cut into bite sized pieces

8 oz shiitake mushrooms, stems removed and thinly sliced

2 cups broccoli, cut into florets

1 medium yellow onion, thinly sliced

3 tbsp red curry paste

6 cups chicken bone broth

1 can full fat coconut milk

2 limes, juiced

2 tbsp tamari

1 tbsp honey

Basil, cilantro or green onion, thinly sliced for garnish

Directions

Heat olive oil over medium heat in a large pot. Add mushrooms and onions and saute until onions are translucent and mushrooms have cooked down, about 5 minutes.

Add chicken and curry paste and saute until chicken has cooked through, about 3-5 minutes.

Stir in broccoli, bone broth, coconut milk, tamari, honey and lime and bring to a simmer.

Simmer until broccoli is fork tender, about 10 minutes.

Cook noodles according to packaging instructions.

Add noodles to your serving bowl and pour soup over top. Garnish with fresh herbs.

Store noodles separately from soup or they will absorb the broth. To reheat, add noodles and soup together in a pot and bring to a simmer.