Thai Coconut Chicken Curry Soup
Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.Advertisement
Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.