Curry Soup

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  Avocado oil(15g)
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  Bell Pepper(240g)
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  Carrots(360g)
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  Ginger, Fresh Root(30g)
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  Garlic(10g)
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  Green Onion (Scallion)
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  Thai red curry paste(60g)
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  Low Sodium Chicken Broth(960g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Coconut Milk, Light, Canned
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  Soy Sauce, Low Sodium(30g)
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  Rice Noodles, Dry(170g)
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  Lime(30g)
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  Chopped fresh cilantro or Thai basil

Instructions

1. 1Heat the avocado oil in a large Dutch oven or soup pot over medium heat. Add the bell pepper and carrots, stirring occasionally, until starting to soften, about 5 minutes.
2. 2Add the fresh ginger, garlic, white parts of the green onions, and Thai red curry paste to the pot, stirring constantly over medium heat for 1–2 minutes until fragrant and the paste darkens slightly.
3. 3Pour in the chicken broth and increase heat to medium-high to bring to a simmer. Add the chicken breasts, then reduce heat to maintain a gentle simmer. Partially cover and cook for 12–15 minutes until the chicken registers 165°F on an instant-read thermometer. Transfer to a cutting board, let cool slightly, then chop or shred into bite-sized pieces.
4. 4While the chicken cooks, bring a separate large pot of salted water to a boil over high heat. Add the rice noodles and cook according to package directions until tender. Drain and set aside.
5. 5Return the chopped chicken to the soup pot. Stir in the light coconut milk, low-sodium soy sauce, and fresh lime juice. Heat over medium heat for 2–3 minutes, stirring gently, until warmed through.
6. 6Divide the cooked noodles evenly among 4 bowls. Ladle the hot curry soup over the noodles, ensuring each bowl receives equal amounts of broth, chicken, and vegetables.
7. 7Garnish each bowl with the reserved green onion tops and serve immediately with lime wedges on the side.
8. 8Store any leftover soup in 4 airtight containers in the refrigerator for up to 3 days. (Note: Store noodles separately if meal prepping to prevent sogginess.)