Get out a large dutch oven or stock pot and heat the
Sesame Oil (1 dash)
in it over medium-high heat. Brown the
Tyson® Chicken Breasts (1.5 lb)
in it until pretty much cooked through.
Add in the
Garlic (5 cloves)
Fresh Ginger (2 Tbsp)
Lemongrass (2 stalks)
Scallions (1 bunch)
Fresh Cilantro (1 1/2 Tbsp)
. Let them get fragrant for a minute.
Thai Red Curry Paste (1 jar)
Curry Powder (3 Tbsp)
Dark Brown Sugar (3 Tbsp)
together, then stir it in to coat the chicken and aromatics. Let that all cook together for another couple of minutes.
Pour in the
Coconut Cream (1 can)
Coconut Milk (2 cans)
Chicken Stock (4 cups)
. Let the soup simmer on medium for 30 minutes.
When time is almost up, boil the
Rice Noodles (2 pckg)
in another pot according to the directions. Usually, they only take 2-4 minutes. Drain them and toss them into the pot of soup.
Ladle into bowls and top with
Limes (to taste)
Crunchy Rice Noodles (to taste)