Thai Coconut Noodles

Not only did this smell delicious, it tasted delicious. It is a super easy recipe to make if you use already cooked chicken. You can cook the chicken beforehand, or buy the chicken precooked. The original recipe called for shrimp, but since I'm allergic I substituted chicken instead.

Ingredients

Rice noodles
1-2 tablespoons coconut oil
1 green onion finely diced
1 tablespoon fresh ginger, chopped or grated (I used ginger paste)
2 garlic cloves, minced
2 tablespoons Thai Red Curry Paste 
½ teaspoon turmeric 
1 can coconut milk (I used a cup of regular coconut milk)
1 cup chicken broth 
1 thinly sliced red bell pepper (I omitted)
2 tablespoons fish sauce
2 tablespoons GF soy sauce
2 ½ tablespoons sugar
1 tablespoon chili garlic sauce 
Shredded Chicken
1 lime
Garnish with fresh basil or cilantro, bean sprouts, or thinly sliced red onions

(I added chopped zucchini and spinach)

Directions

1. Boil the noodles according to the package
2. While water is boiling, prep the green onions, ginger, garlic, and red bell pepper
3. In a deep pan, heat the oil 
4. Add the green onions and ginger and saute, then add the garlic and red curry paste
5. Add the coconut milk, water and chicken broth and bring to a simmer, stirring

6. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce
7. Add the shredded chicken and mix (I then added the spinach and zucchini.)

8. Squeeze the lime
9. Drain the noodles then toss the noodles right into the pan and mix well
10. Garnish with fresh basil, bean sprouts, and thinly sliced red onion