Coconut Curry Chicken Noodle Soup

Method

1. Season the chicken with salt and pepper. Heat oil in a large pot over medium-high heat and sear the chicken 4-5 minutes, until browned. Remove and set aside.

2. Lower the heat and add garlic, ginger, and curry paste to the pot, stirring for a minute until fragrant.

3. Pour in the coconut milk and chicken broth, scraping up anything stuck to the bottom. Bring to a simmer and return the chicken to the pot, cooking 10 minutes until cooked through.

4. Add the egg noodles and simmer 4-5 minutes until just tender. Stir in the cherry tomatoes and snap peas and cook 2 minutes more, until the tomatoes soften and the peas are bright green.

5. Stir in the lime juice, then ladle into bowls and top with cilantro and lime wedges.