Coconut Curry Chicken Soup with Rice Noodles

Ingredients :

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups chicken broth (low sodium)
• 2 cups shredded rotisserie chicken
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice (plus extra lime wedges for garnish)
• 4 oz rice noodles (or shirataki noodles for low-carb)
• Fresh basil leaves, chopped
• 2 scallions, sliced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions :

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes. Add minced garlic and ginger, cooking until fragrant for about 1 minute.
2. Stir in the red curry paste and cook for 1-2 minutes to release the flavors. Pour in the coconut milk and stir until the paste is fully incorporated. Let it simmer for a couple of minutes to thicken slightly.
3. Add the chicken broth and shredded rotisserie chicken to the pot. Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
4. Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
5. Add fish sauce (if using), lime juice, salt, and pepper to taste. Stir in chopped basil and scallions.
6. Divide the cooked noodles into bowls, then ladle the hot soup over the noodles. Garnish with fresh cilantro and serve with lime wedges.