Thai Chicken Soup with Coconut Milk Recipe

Ingredients

• 4 boneless chicken breasts (about 600 g)
• 2 tbsp (30 ml) red curry paste
• Salt and pepper, to taste
• 1 tbsp (15 ml) olive oil
• ½ medium onion, finely chopped (about 75 g)
• 1 tbsp (15 ml) fresh grated ginger
• 3 cloves garlic, finely chopped
• 4 tbsp (60 ml) heaping red curry paste
• 2 lemongrass stalks, bruised
• 6 cups (1.5 L) chicken or vegetable broth
• Juice of 2 limes (about 60 ml)
• 100 g wide rice noodles (not thin vermicelli)
• 1 can (398 ml) full-fat coconut milk
• 1 handful fresh cilantro, chopped
• Green onions, chopped, to taste
• Lime wedges for serving