Curry Noodle Soup

Note: This soup is excellent! For leftovers, the noodles soak up a lot of the liquid, but it still tastes great!!

3 cups canned unsweetened coconut milk

1-2 TBS Thai red curry paste (I prefer 1 TBS so it is less spicy)

1 TBS Tumeric

2 lb boneless, skinless chicken breasts cut into strips (canned chicken works great)

1 cup reduced sodium chicken broth or vegetable broth

2 TBS fish sauce (don't worry: this soup does not even taste fishy)

2 TBS soy sauce

1 tsp salt

3/4 lb egg noodles

1 TBS dry basil

2 green onions, thinly sliced

1. In a lg sauce pan, bring 1/2 c coconut milk to a boil. Add red curry paste and tumeric, stir to combine. Cook until mixture starts to thicken (about 3 min).

2. Add chicken. Add remaining coconut milk, broth, fish sauce, and soy sauce. Bring to a boil. Reduce heat and cook chicken about 8 min.

3. Add salt and egg noodles to boiling water. Cook until al dente. Garnish with basil and green onions.