Thai Vegetable Chicken Noodle Soup
1 cup chopped onion
1 cup broccoli florets
1/2 cup diced carrots
2 tsp. grated fresh ginger
1/2 tsp. curry powder
1/4 to 1/2 tsp. red pepper flakes (to taste)
1 Tbsp. vegetable oil
1/2 cup vermicelli or thin spaghetti, broken into 2-inch pieces
1 carton (32 oz) College Inn Thai Coconut Curry Broth
1 Tbsp. fresh lime juice
1 cup light coconut milk
1 cup diced cooked chicken
Cook onion, broccoli, carrots, ginger, curry powder and red pepper flakes in oil in large saucepan, 3 minutes. Add noodles, broth, chicken and lime juice.
Bring to a boil; reduce heat. Simmer 7 minutes or until noodles are tender. Stir in coconut milk; heat through.
Garnish with cilantro and green onions, and serve with lime wedges, if desired.
* I did not have cooked chicken so I diced mine up and added it in with the veggies and cooked it at the same time. I also did not have any fresh cilantro or green onions on hand.
