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Ingredients

Directions

  • In a large pot, heat olive oil, garlic and ginger for 2 to 3 minutes until softened. Whisk in coconut milk and curry paste. Add chicken and chicken broth. Cover and bring to a boil.

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  • Once boiling, add rice noodles, bok choy and most of the red pepper. Cover again and remove from heat. Let sit for 5 to 6 minutes until noodles soften.

  • Stir in lime zest and juice. Garnish with remaining red pepper, and, if desired, serve with jalapeno and a pinch of salt. Makes 12 cups.

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