Thai Red Curry Soup

Thai Red Curry Chicken Soup!

INGREDIENTS
3 Chicken Breasts
1T Minced Garlic
1 Red Bell Pepper Diced
1 Onion Diced
4oz red Curry Paste
1T Fresh Ginger Grated
7 Cups Chicken Bone Broth
13.5oz Full-fat Coconut Milk
12oz Kelp Noodles Cut into Pieces
3 Green Onions Diced
1 Teaspoon Salt
1 ½ Cup Cilantro Loosely Packed and Chopped
½ Fresh Lime Squeezed

ASSEMBLY

1. In a large slow cooker add garlic, pepper, onions, curry, ginger, green onion, salt, and broth. Mix well.
2. Add chicken and noodles.
3. Cook on low for 8 hours.
4. Shred chicken.
5. In a small bowl mix coconut milk until smooth.
6. Add coconut milk, cilantro and lime to the soup and cook on low for an additional hour.
7. Top with tabasco for an extra kick! *Optional