Thai Chicken Noodle Soup with Cauliflower, Mushrooms, Carrots

carlsbadcravings.com

Lindsay Short

2 tablespoons olive oil

1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets

1 onion, chopped

2 medium carrots, sliced

2 to 4 tablespoons red curry paste

1 tablespoon freshly grated ginger

4 garlic cloves, minced

5 cups low sodium chicken broth

2 14 oz. cans quality coconut milk (I love Chakoah)

2 tablespoons low sodium soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

5 to 6 kaffir lime leaves (find at nuts.com)

1 tablespoon dried basil

1 ½ teaspoons salt

½ teaspoon pepper

8 oz. cremini mushrooms, sliced

1 red bell pepper, chopped

1 cup chopped bite size cauliflower florets

3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**

¼ cup chopped cilantro

2 to 3 tablespoons fresh lime juice

1 ½ teaspoons sriracha or more to taste

subheading: Garnish:

crushed peanuts

chopped cilantro

lime juice

Directions at carlsbadcravings.com

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