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Thai Coconut Noodles

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“These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.”
READY IN:
45mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour a little oil in a large pot.
  2. Add onion, garlic, red pepper, coriander and cumin.
  3. Saute until onion has become translucent.
  4. Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
  5. Add cooked chicken and rice noodles.
  6. Continue cooking for ten minutes or until the noodles are softened.

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