Coconut Ginger Soup with Rice Noodles
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.Advertisement
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.