Thai Green Curry Chicken Soup

Directions

Heat canola oil in a large stock pot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 5 minutes, until chicken is no longer pink.
Stir in green curry paste and ginger until fragrant, about 1 minute.
Stir in chicken stock and lite coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
While soup is simmering, cook brown rice noodles according to package directions and set aside.
Stir in snow peas, green onions, cilantro, and lime juice; season with salt and pepper, to taste. Serve immediately with rice noodles. Garnish with extra green onions and cilantro if desired.

4 Ounces brown rice vermicelli noodles

1 Tbsp canola oil

1½ lbs boneless, skinless chicken breasts or tenders, cut into 1-in chunks

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 onion, diced

3 Tbsp green curry paste

1 Tbsp freshly grated ginger

2½ cups chicken stock

1(13.5oz) can lite coconut milk

2 cups snow peas, sliced

2 green onions, thinly sliced

¼ cup chopped fresh cilantro leaves

2 Tbsp freshly squeezed lime juice