Thai Curry Chicken Noodle Soup PT25M https://img5.recipesrun.com/201907/2019/0919/46/d/793320/300x200x90.jpg Warm, fragrant, and slurp-able. If slurp-able is a thing, then this bowl of curry noodle soup is it. And all wrapped up in a dinner package that takes less than 30 minutes. This curry noodle soup is just an outline. It’s a foundation for a Thai-inspired meal that you can customize any way you like. Change up the protein – use tofu if you’d like it vegetarian. Toss in some veggies you need to use up – just about any will do! Change up the noodles to try something new. 4 servings Ingredients: Sliced chili peppers, green onions, or cilantro, for serving 2 tsp. Lime juice 1 tbsp. Fish sauce 1 pound Chicken breast, boneless and skinless, chopped 1 1/2 cups Chicken stock 1 cup Coconut milk 1 tbsp. Oil 1/2 tsp. Salt 1/2 tsp. Ground turmeric 1 tsp. Ground coriander 1 tsp. Fresh ginger, grated 1 clove Garlic, chopped 1 tbsp. Red curry paste 6 oz. Rice stick noodles