Thai Chicken Noodle Soup

Langkah-langkah

1. Cook the noodles according to package instructions.
2. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot and bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until mostly softened. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally.
3. Add chicken stock, chicken, mushrooms, Thai curry paste (I recommend beginning with 2 tablespoons) and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover and cook for 10-15 minutes or until the chicken is cooked through.
4. Use tongs to transfer the chicken breasts or thighs to a clean plate, then use two forks to shred into bite-sized pieces. Return the chicken to the pot.
5. Add the noodles, coconut milk, baby spinach, lime juice. Stir to combine until the spinach has wilted. Taste and season the soup with salt, pepper and/or extra Thai curry paste as desired.
6. Serve. Serve the soup warm, garnished with lots and lots of your favorite toppings.