Red Thai Curry Soup

This soup is quite easy, despite the fact that it tastes as good as something you'd get at a restaurant. The original recipe is from Meal Planning 101, but I've altered it a bit because some of the original ingredients were hard to find and my kids wouldn't eat them. I can sneak bean sprouts in because they have the look and texture of noodles, but if your kids (or spouse?) are expert food examiners, they might protest. If that's the case, just use more rice noodles & leave out the bean sprouts.

The original recipe calls for bok choy and ginger leaves, so if you can find those in your produce section & you don't have picky eaters, go with the original recipe. It'd probably be even more delicious.

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2 cans of coconut milk (at least one full fat)
1-2 Tbsp Thai Red Curry Paste (I can find the Kikkoman & Thai Kitchen brands at all the grocery stores)
1 bunch of cilantro, stems and leaves chopped separately
2 chicken breasts, thinly sliced
3 cups chicken broth
1 Tbsp ginger root, grated (easier if it's in the freezer for awhile)
3 Tbsp fish sauce (Thai Kitchen has one, but you can get it much cheaper at Asian market stores)
1 8oz package of rice noodles
1 cup bean sprouts
1 lime, juiced
4 green onions, minced
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Scoop the thick coconut cream from the top of your full fat coconut milk, and put it in your pot. Add the red curry paste and stir till the cream starts to melt and sizzle.

Add the chopped cilantro stems and chicken. Stir fry until the chicken is cooked through, about 5 mins.

Add the rest of the coconut milk, chicken broth and fish sauce. 

Grate the ginger into the broth and simmer mixture for 20 minutes, until the broth has begun to thicken slightly. Remove from heat.

Place the rice noodles and bean sprouts into the broth to soften. After about 5 mins, add the chopped cilantro leaves and lime juice.

Garnish with green onions