Thai chicken soup with coconut milk

• 4 boneless chicken breasts (about 600 g)
• 2 tbsp (30 ml) red curry paste
• Salt and pepper, to taste

• 1 tbsp (15 ml) olive oil
• ½ medium onion, finely chopped (about 75 g)
• 1 tbsp (15 ml) fresh grated ginger
• 3 cloves garlic, finely chopped
• 4 tbsp (60 ml) heaping red curry paste
• 2 lemongrass stalks, bruised
• 6 cups (1.5 L) chicken or vegetable broth
• Juice of 2 limes (about 60 ml)
• 100 g wide rice noodles (not thin vermicelli)
• 1 can (398 ml) full-fat coconut milk
• 1 handful fresh cilantro, chopped
• Green onions, chopped, to taste
• Lime wedges for serving

Cooking the chicken

• Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper.
• Season with salt, pepper and brush with 2 tbsp (30 ml) red curry paste.
• Bake for 20-25 minutes, until chicken is cooked through. Let cool slightly, then cut into large cubes.

Making the soup

• In a large pot over medium heat, heat olive oil. Sauté onion, ginger and garlic for 2-3 minutes.
• Add red curry paste and bruised lemongrass stalks, cook 1 more minute while stirring to release all the aromas.
• Pour in chicken broth and lime juice, bring to a boil. Reduce heat, add coconut milk and chicken, then simmer for 10 minutes. Remove lemongrass stalks before serving.
• In a separate pot of boiling water, cook rice noodles slightly al dente (1 minute less than package directions). Drain, rinse thoroughly with cold water and set aside.
• Divide noodles into bowls, ladle broth over top. Garnish with fresh cilantro, green onions and generous lime wedges.