Thai Green Chicken Soup

Ingredients

2 (1-in.) pieces peeled fresh ginger, divided

1 tablespoon canola oil

2 teaspoons minced garlic

2 tablespoons green curry paste

1 pound skinless, boneless chicken breasts, cut into bite-size pieces

3 cups unsalted chicken stock

1/2 cup water

2 tablespoons fresh lime juice

1 (13.5-oz.) can light coconut milk

1/4 cup fresh cilantro stems

1 cup fresh snow peas, diagonally sliced

3 ounces uncooked brown rice vermicelli noodles (or udon)

1/2 cup fresh cilantro sprigs

Lime wedges

Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.

Discard ginger piece. Stir in peas and noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs and serve with lime wedges.