Thai coconut curry soup

Name: Thai coconut curry soup
Cuisine: American
Ingredients: 64 oz chicken stock; 1 can (14 ounces) coconut milk; 1 carrot, diced; 1 red onion, sliced into thin half moons; 8 oz thinly sliced baby portobello mushrooms; 7 oz rice noodles; 1 tsp garlic paste; 2 tsp ginger paste; 1 tbsp red chili pepper paste (more or less, depending on how hot you like it); 1 1/2 tbsp lemongrass paste; 1 1/2 tbsp red curry paste; 1 small lime, juice and zest; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp soy sauce; 1 tsp fish sauce; 1 cilantro

Mrsrachaelr @cook_2918626

Had something similar in a restaurant. I like mine better.

Mrsrachaelr @cook_2918626

Had something similar in a restaurant. I like mine better.

Saved

Ingredients

64 ozchicken stock
1 can (14 ounces)coconut milk
1carrot, diced
1red onion, sliced into thin half moons
8 ozthinly sliced baby portobello mushrooms
7 ozrice noodles
1 tspgarlic paste
2 tspginger paste
1 tbspred chili pepper paste (more or less, depending on how hot you like it)
1 1/2 tbsplemongrass paste
1 1/2 tbspred curry paste
1small lime, juice and zest
1/4 tspsalt
1/2 tspblack pepper
1 tbspsoy sauce
1 tspfish sauce
1cilantro

Saved

Steps

1

Brown chicken in oil and remove from pot
2

Saute onions, mushrooms, pastes. Add stock, coconut milk, chicken. Cook until chicken is done. Remove chicken, shred, amd return to pot.
3

Add remaining and cook according to package directions for number of minutes for noodles