Curry Chicken Soup
Ingredients
- 1 TBSP Avocado Oil
- 1 Diced Onion
- 3 Cups Chicken Cooked/Diced
- 3 Garlic Cloves Minced
- 1 TSP Ginger Ground
- 2 TBSP Green Curry Paste
- 4 Cups Chicken Broth
- 2 Cups Water
- Brown Rice Noodles 4 oz.
- 13.5 oz. Can of Coconut Milk
- Salt To Taste
- Pepper To Taste
- Parsley Garnish
Instructions
- Heat avocado oil in a large pot on medium/high heat.
- Cook diced onion in oil until translucent, about 5 to 8 minutes.
- Add ginger, garlic, and curry paste. Mix. Cook for about 30 seconds.
- Add chicken broth, water, chicken, noodle, salt, and pepper.
- Increase to high heat to bring to a boil.
- Once boiling, add the coconut milk and stir until well combined. Cook until noodles are done. Garnish and serve. Enjoy!
