Thai-Inspired Coconut Curry Soup with Rice Noodles

Soak 2 oz of rice noodles in warm water according to package instructions (usually 8-10 minutes until softened but not mushy). Drain and set aside.

Slice 4 oz of boneless chicken thigh into thin strips. Mince 2 cloves of garlic and 1 tsp of fresh ginger. Trim and bruise 1 small lemongrass stalk, then cut into 2-inch pieces.

Slice 1/4 cup of shiitake mushrooms, dice 1/4 cup of red bell pepper, and roughly chop 1 small baby bok choy.

Heat 1 tbsp of coconut oil in a medium pot over medium heat. Add the chicken strips and cook for 3-4 minutes until lightly browned.

Add 1 tbsp of red curry paste to the pot and stir for 30 seconds until fragrant. Add the minced garlic and ginger, cooking for another 30 seconds.

Pour in 1 cup of chicken broth and add the lemongrass pieces. Bring to a simmer and cook for 5 minutes.

Add the sliced mushrooms, diced bell pepper, and 3/4 cup of coconut milk. Return to a gentle simmer for 5 minutes.

Stir in 1 tsp of fish sauce, 1/2 tsp of brown sugar, and the chopped bok choy. Simmer for 3 minutes until the vegetables are tender but still crisp.

Add the pre-soaked rice noodles to the pot and simmer for 2 minutes until the noodles are fully cooked.

Remove from heat and stir in 1 tbsp of lime juice. Remove the lemongrass pieces and discard.

Transfer to a serving bowl and garnish with 2 tbsp of chopped fresh cilantro, sliced green onion, thinly sliced red chili, and a lime wedge for squeezing.