Thai red curry-chicken noodle soup | Recipe Cart | Recipe Cart

Ingredients

• 4 tbsp canola oil (coconut oil for paleo version)
• 6 shallots very thinly sliced
• 4 cloves garlic very thinly sliced
• 4 onions (green) scallions, spring onions, very thinly sliced
• 2 inches ginger (fresh) grated on a Microplane or smallest holes of a box grater
• 2 tsp curry powder Madras
• 1/2 tsp turmeric (dried)
• 2 tbsp curry paste (Thai red)
• 1.05 ounces cilantro (1/2 cup packed) finely chopped with stems
• 8 cups chicken stock (low-sodium)
• 13.5 ounces coconut milk full fat, canned, unsweetened
• 2 tbsp fish sauce
• 2 tbsp soy sauce (gluten-free) see above for subs, use coconut aminos for paleo version
• 7.58 ounces chicken shredded cooked chicken (2 cups)
• 8 ounces udon noodles use Thai rice noodles for gluten-free version, use spiralized zucchini or green papaya for paleo version
• 6 ounces snow peas (fresh) halved lengthwise
• 10 ounces spinach baby or finely chopped mustard greens
• 2 medium carrots peeled and shredded on the largest holes of a box grater
• 8 ounces bean sprouts (1 cup)
• 1 ounces cilantro (1/2 cup packed), chopped
• 3 onions (green) very finely chopped
• 2 tbsp chili pepper sauce or hot pepper sauce