Thai Chicken Noodle Soup

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  Rice Noodles, Dry(198g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots
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  Bell Pepper
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  Garlic(240g)
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  Ginger, Fresh Root(15g)
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  Low Sodium Chicken Broth(1440g)
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  Chicken Breast, Boneless Skinless(340g)

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

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  Mushrooms, Cremini(227g)
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  Thai red curry paste(45g)
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  Coconut Milk, Full-Fat, Canned
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  Spinach
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  Lime Juice, Fresh(30g)
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  fine sea salt and freshly-ground black pepper

Instructions

1. 1Cook the rice noodles according to package directions, drain, and set aside.
2. 2Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and bell pepper; sauté for 5–7 minutes, stirring occasionally, until mostly softened and the onion is translucent.
3. 3Add the garlic and ginger to the pot; sauté for 2 minutes, stirring constantly, until fragrant.
4. 4Pour in the chicken broth and add the chicken breast, mushrooms, and Thai red curry paste; stir to combine. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and cook for 10–15 minutes until the chicken is no longer pink inside and reaches an internal temperature of 165°F.
5. 5Transfer the chicken to a clean plate using tongs and shred into bite-sized pieces using two forks; return the shredded chicken to the pot.
6. 6Stir in the cooked noodles, coconut milk, fresh spinach, and lime juice; cook over medium heat for 2–3 minutes, stirring occasionally, until the spinach is completely wilted and the soup is heated through.
7. 7Taste and season with additional Thai red curry paste, salt, and pepper as desired.
8. 8Divide the soup evenly into 6 airtight containers while hot; refrigerate for up to 4 days or freeze for up to 3 months.