recipe: thai chicken noodle soup

this was din din last night, inspired by the chicken boob in the fridge that needed cooking, leftover coconut milk that need to be used, and a freezer full of chicken broth. i'm sure traditional thai chicken soup has more complex ingredients, but this was made using what i had on hand, so it's a nice 20 minute easy dish.

ingredients list:
- 1 boneless chicken breast
- 4 cups chicken broth
- 1/2 cup coconut milk (or more to taste... i only had 1/2 cup avail)
- 1 cup diced carrots
- 1 tsp basil
- 1/4 cup lemon juice
- 2 tbsp lime juice
- 1 tbsp finely grated ginger 
- 1 tbsp Sriracha
- 1 tbsp red chili paste
- 1/2 tsp white pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste

- 1 cup sliced mushrooms (i used baby bellas)

- 2 large cloves garlic, minced

- 1/3 box of Thai rice noodles
- cilantro for garnish
- olive oil


to make: bring chicken broth to boil in a large pot, then add all ingredients EXCEPT the sliced mushrooms, garlic, olive oil, rice noodles, and cilantro and continue cooking on high heat for about 15 minutes, until chicken has cooked through.


while soup/chicken is cooking, heat a small skillet over medium low heat, and saute the mushrooms in olive oil until golden, adding the garlic for the last minute of cooking, then add mushroom/garlic mixture to soup. 


remove chicken breast from the soup, and shred with 2 forks. return to pot, making sure soup is still boiling. add rice noodles, and remove from heat. let sit for 8-10 minutes, until noodles are soft, stirring frequently. add a dash of cilantro before serving. 
***
i wasn't sure how this would come out, but i actually liked it. it was a little too lemony for kyle, but i'm into lemony soups so it was just right for me... that can easily be adjusted though. it seemed like a lot of heat that was being added with the Sriracha/chili paste, but it was only a tiny little kick and kind of just right for this. i'd give it a 6.5 ******~.