Thai Chicken Noodle Soup
"Years ago I was dealing with some health issues and went on a gluten-free and dairy-free diet to help find some healing. I had to say goodbye to cheese, butter, bread, and ice cream and that was a BIG DEAL to me! Hello, I like to eat a cookie a day! But, I was determined to still eat flavorful food so I didn't feel as if I was missing out. This Thai Chicken Noodle Soup was my ticket -- a soup that was not only full of nutritional benefits but tasted fabulous as well. I seriously drink this broth like..."
INGREDIENTS
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2 Tablespoons Coconut Oil (or EVOO)
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1 lb. Chicken Breasts (cubed into bite size pieces (or 1 Rotisserie Chicken, shredded)**)
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1 Onion (diced)
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3 Carrots (cut on diagonal)
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2 teaspoons Fresh Ginger (grated)
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4 Tablespoons Red Curry Paste
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2 teaspoons Chili Garlic Sauce
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1/2 - 1 teaspoon Salt
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1/2 teaspoon Pepper
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2 - 14.5 ounce cans Chicken Broth
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2 - 13.66 ounce cans Coconut Milk
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1 1/2 Tablespoon Soy Sauce
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1/4 cup Brown Sugar
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2 cups Cauliflower (chopped)
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1 Red Bell Pepper (sliced)
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6 ounces Rice Noodles or Sticks
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1/4 cup Cilantro (chopped)
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1 Red Thai Chili (optional)
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Limes (optional)
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