1 can of coconut milk
1 tablespoon Thai red curry paste
1 piece of ginger, grated
2 pieces of boneless, skinless chicken breast, thinly sliced
4 cups of chicken stock
2 tablespoons of fresh lime juice
1 tablespoon fish sauce
1 cup broccoli, chopped
1 large carrot, shredded,
1 cup red peppers, shredded
½ cup brean sprouts
2 tablespoons fresh cilantro, chopped
1 pkg Rice noodles

Instructions

1. Scoop the heavy coconut cream out of the can into a large soup pot and set over medium-high heat until it melts.
2. Add the curry paste and ginger and stir for a few minutes.
3. Add the chicken and sauté until the chicken is cooked through.
4. Add the remaining coconut milk and broth and bring to a boil.
5. Add the lime, fish sauce, broccoli, carrot, red pepper, and simmer for 20 minutes.
6. Turn off the heat. Add the rice noodles, ensuring they are below the surface of the soup and let stand until noodles soften (around 5 minutes).
7. Stir in the cilantro.
8. Pour or spoon into Lunch Cubes and enjoy!

Are you a picture person? You can see all the pictures from this recipe here.