Step 1

Heat a large dutch oven or soup pot to medium high heat.

Step 2

Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.

Step 3

Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.

Step 4

Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.

Step 5

In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.

Step 6

Add noodles, carrots, red pepper and snow peas to the chicken broth pot.

Step 7

Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.

Step 8

Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.

Step 9

Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!

Step 10

Optional: top with sliced avocado and sliced green onions