Thai Coconut Curry Soup - Chef Michael Smith

Ingredients

• 2 cans (14-ounce/400 mL each)of premium coconut milk
• 1 heaping tablespoon (20 mL) of Thai curry paste
• the tender stems of 1 bunch of cilantro, rinsed well
• 2 chicken breasts, thinly sliced
• 2 cups (500 mL0 of chicken broth
• 1 carrot, shredded
• 4 or 5 lime leaves
• 2 stalks of lemon grass, halved lengthwise, woody leaves removed
• 2 tablespoons (30 mL) of fish sauce
• the zest and juice of 2 limes
• a small knob frozen ginger
• a handful bean sprouts
• a 8 ounce (225 g) package rice noodles
• 1 bunch of cilantro leaves, rinsed well
• 2 or 3 green onions, thinly sliced
• a sprinkle or two salt or soy sauce