Thai coconut curry chicken soup: quick 30-minute recipe

Name: Thai coconut curry chicken soup: quick 30-minute recipe
Ingredients: 3 cans (14-ounce/400 mL each)of premium coconut milk; 2 heaping tablespoon (20 mL) of Thai curry paste; The tender stems of 1 bunch of cilantro, rinsed well; 3 chicken breasts, thinly sliced; 4 cups (500 mL) of chicken broth; 2 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; Half a pack of rice noodles. A standard pack is 8 ounce (225 g). Add more if desired.; 1 bunch of cilantro leaves, rinsed well; 2 or 3 green onions, thinly sliced; a sprinkle or two salt or soy sauce; Optional: Sriracha or hot sauce of choice

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The flavors of this sweet and sour soup are so satisfying. It's no surprise that so many recipes use coconut, curry, lime and coriander. It has kick in all...

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Ingredients

3 cans (14-ounce/400 mL each)of premium coconut milk
2 heaping tablespoon (20 mL) of Thai curry paste
The tender stems of 1 bunch of cilantro, rinsed well
3 chicken breasts, thinly sliced
4 cups (500 mL) of chicken broth
2 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
Half a pack of rice noodles. A standard pack is 8 ounce (225 g). Add more if desired.
1 bunch of cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce
Optional: Sriracha or hot sauce of choice