Curry Chicken Noodle Soup | Recipe Cart

Ingredients

• 1 1/2 tablespoons toasted or dark sesame oil, divided
• 1 pound boneless skinless chicken thighs
• Freshly ground salt and pepper
• 6 cloves garlic, minced
• 2 bunches of green onions, white and green parts divided
• 2 large carrots, sliced
• 1 tablespoon freshly minced or grated ginger
• 1 tablespoon yellow curry powder
• 1 (15 ounce) can light coconut milk
• 6 cups low sodium chicken broth
• 1 tablespoon thai chili paste (or ½ tablespoon sriracha works too)
• ¼ cup gluten free low sodium soy sauce or coconut aminos
• 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise
• 6 bok choy ribs with leaves, coarsely chopped
• 1 tablespoon fish sauce
• 8 ounces rice noodles
• ½ cup fresh chopped cilantro
• ½ cup torn Thai bail (regular basil will also work)
• 1/3 cup mint leaves, torn
• Green onion (just the green part of the onion)
• 1 thai chile, to garnish (can also sub jalapeno)
• Lime wedges, for garnishing