Recipe from Lick Your Plate.

Thoughts

Probably the best Thai soup I've ever made. The touch of fish sauce and lime juice adds an authentic spark. I also thought the vermicelli noodles would become pasty upon refrigeration and reheat; however, they still maintained their integrity. A delicious side dish!

Thai Coconut Ginger Soup

1 tbsp Olive Oil
2 cloves Garlic
1 tbsp Fresh Ginger
1 tbsp Lemongrass Paste
2 tsp Red Curry Paste
1/2 tsp Salt
8 cups Chicken Broth
1 1/2 cups Coconut Milk
1 tbsp Fish Sauce
1 Red Bell Pepper
1 cup Snow Peas
8 oz Rice Vermicelli Noodles
2 cups Shredded Cooked Chicken
1 tbsp Lime Juice

Heat oil over medium heat. Saute garlic, ginger, lemongrass, red curry paste, and salt. Add chicken broth, coconut milk, and fish sauce. Bring to a simmer and add peppers and snow peas. Simmer for 10 minutes. Cook the rice noodles according to directions. Drain and rinse with cold water to prevent overcooking. Add noodles, and chicken to soup base. Heat through, remove from heat, and add lime juice.