THAI CHICKEN AND NOODLE SOUP

Ingredients

• 2 Tblsp Vegetable Oil
• 4 Garlic Cloves minced
• 24 Ounce boneless skinless Chicken Breast chopped
• 1 Tsp. Tumeric
• 1/2 Tsp. Cayenne Pepper
• 1 Cup Coconut Milk (Thai Kitchen)
• 7 1/2 Chicken Broth
• 4 Tblsp Lemon or Lime Juice
• 4 Tblsp Crunchy Peanut Butter
• 1 3/4 Cup Threaded Egg Noodle broken into small pieces
• 2 Tblsp Scallions, chopped (green onions)
• 2 Tblsp Cilantro, chopped
• Salt and Fresh Ground Pepper
• 1/2 Cup Shredded Cocnut
• 1 Fresh Red Chili
• 20 Brown mushrooms sliced thinly

Instructions

1. For coconut mixture, heat shredded coconut and chili in a small dry skillit for 2-3 minutes, stirring frequently, until coconut is light brown.
2. Heat chicken stock.
3. In a separate large soup pan, heat oil . Add garlic and fry for 1 minute until golden. Add chicken, tumeric and cayenne pepper and stir fry for 3-5 minutes.
4. Add coconut milk to chicken stock. Stir until it dissolves then add stock to chicken meat. Add lemon or lime juice, peanut butter and noodles. Cover pan and simmer for 15 minutes. (Add mushrooms after 10 minutes of simmering).
5. Add scallions and cilantro and season with salt and ground pepper. Simmer for 5 minutes.
6. Pour soup into bowls and sprinkle with dry-fried coconut and chili mixture.