Ingredients
Method
To make the Paste:
- In at least a 3 cup sized food processor, add all of the ingredients and process on puree until it's well combined.
To make the Soup:
- In a large saucepan, over medium high heat, add the Paste and cook for 2 - 3 minutes, stirring occasionally.
- Add in the Coconut Milk and Chicken Broth, stirring to mix, reduce heat to low and cook for at least 5 minutes.
- Best done In batches, carefully pour the soup into a blender and puree a few seconds, just enough to bring it all together, then return to the saucepan to continue. *You can also keep it all in the saucepan and use a stick blender if preferred.*
- Add in the shredded cooked Chicken, cooking for an additional 2 - 3 minutes to warm through.
- A few minutes just before serving, add in the cooked Noodles, to heat through and the Lime Juice.
To Serve:
- Garnish with your favorites, an additional squeeze of Lime juice (Lime wedges on the side), chopped Red Chilies or Crushed Chili flakes for extra heat, or chopped Cilantro.
Enjoy!
Notes
The base can be made 1 - 2 days ahead and kept stored covered in the refrigerator.I used dried Sriracha flakes in the grinder to garnish, found at specialty stores, like The Fresh Market or Whole Foods.
