Quick Coconut Curry Soup

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Ingredients: (4 servings)
2 tbsp oil
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tbsp Thai red curry paste
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tbsp fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
Optional garnishes: lime wedges, sliced red onion, red chilis, cilantro, green onions

Directions:
1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Cook for a few minutes until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
2. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust as needed.
3. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

*Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls.