Coconut Curry Chicken Noodle Soup
A coconut curry broth rich enough to eat with a spoon, built around whatever noodles and vegetables are already in the fridge.
Method
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.
Lower the heat and add garlic, ginger, and curry paste to the pot, stirring for a minute until fragrant.
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.
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.
Stir in the lime juice, then ladle into bowls and top with cilantro and lime wedges.
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