Thai Soup with Coconut Milk

I seriously love the asian kitchen. It is just one of my favorites. Without question. I actually think that we eat it too rare, but it is kind of hard, because it usually is very spicy and uses a lot of authentic ingredients etc., but there are options! And this soup is one of them. And it's my favorite. It's just nothing less than an amazing soup that I will make a million more times for sure.

Ingredients:

Noodles (rice noodles, buckwheat noodles, or whatever you would prefer)

1 tbsp olive oil

1-2 tbsp red curry paste (depending on how spicy you want it)

3 large carrots

1 cups chicken stock

1 cup water

1 can coconut milk

1/4 cup soy sauce

2 chicken breasts (leave out if you want it vegan)

1 cup frozen peas

Directions:

Cook noodles according to directions on package. Set aside.

Cut carrots into small sticks. Cut chicken into small bite sizes as well.
Heat oil in a skillet and stir in curry paste. Cook chicken in the oil and fury paste. Add carrots and stir for about 30 seconds. Add Chicken stock, water, and coconut milk. Boil carrots for a minute or two before you add the soy sauce and frozen peas. Let it simmer for just a couple of minutes to let the peas thaw. Add the noodles as the last thing.

Enjoy!