INGREDIENTS:
-3 TBSP Olive Oil-1 medium onion, diced-1 Red Bell Pepper, diced-3 cloves garlic, minced-3 TBSP Red Curry Pasta-1 TBSP Fresh Ginger, minced-5 1/ C Chicken or Vegetable Stock-1 16oz Can Coconut Cream -1/2 lb Rotisserie Chicken, shredded-1 package Thai Rice Noodles-1 Can Ty Ling Baby Corn-1/4 C Cilantro, chopped
Toppings:-Thinly sliced radishes-Enoki Mushrooms-Thinly sliced scallions-lime wedge
By: Elizabeth Buuck @buuckfarmsbakery
DIRECTIONS:
-Heat the olive oil in a large stockpot, then add the onion and bell pepper, season with salt and pepper and cook until soft, about 5 minutes
-Add the garlic, red curry paste, and ginger, and cook until fragrant, about 1 minute
-Add the stock and coconut cream, and bring to a boil
-Add Rotisserie chicken
-Add the noodles and reduce to a simmer. Cook noodles for 5-6 minutes, or until tender.
-Add in the Ty Ling baby corn, and mushrooms until heated through, about minutes
-Add remaining toppings, serve immediately