Thai Green Curry Noodle Soup

Ingredients

• Lime wedges - 4
• Bean sprouts - 1/2 cup
• Fresh basil - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Brown sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Mushrooms - 4 ounces, sliced
• Zucchini - 1, thinly sliced
• Bell peppers - 1, thinly sliced
• Rice noodles - 8 ounces
• Chicken breast - 2, thinly sliced
• Chicken broth - 4 cups
• Coconut milk - 2 cups
• Green curry paste - 2 tablespoons

Instructions

1. In a large pot, heat the green curry paste over medium heat for 1-2 minutes.
2. Add the coconut milk and chicken broth, and bring to a simmer.
3. Add the sliced chicken breast and cook for 5 minutes, or until cooked through.
4. Meanwhile, cook the rice noodles according to package instructions.
5. Add the bell peppers, zucchini, and mushrooms to the pot and simmer for another 5 minutes.
6. Stir in the fish sauce, lime juice, and brown sugar.
7. Divide the cooked rice noodles among serving bowls.
8. Ladle the soup over the noodles and top with fresh cilantro, basil, and bean sprouts.
9. Serve with lime wedges on the side.