Name: Thai Pomegranate Chicken Khao Soi Noodle Soup.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tablespoons olive oil; 1/4 cup Thai Red curry paste or Khao Soi Paste (see Note); 2 (14 ounce) cans coconut milk; 2 cups low sodium chicken broth; 1 1/2 pounds skinless chicken breast or thighs; 1 small winter squash (sliced into thin wedges); 3 tablespoons fish sauce; 1 tablespoon pomegranate molasses; 8 ounces egg noodles; arils from 1 pomegranate; cilantro (chili, and limes, for garnish)

1

Heat the olive oil in a large stockpot over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Bring the soup to a boil and add the chicken and squash. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through and the squash tender.

2

Remove the chicken from the soup and let cool. Shred with two forks.

3

Stir the fish sauce and pomegranate molasses into the soup. Slide the shredded chicken back in. Simmer 5-10 minutes or until heated through.

4

Meanwhile bring a large pot of salted water to a boil over high heat. Boil the noodles according to package directions. Drain.

5

Divide the soup among bowls and top each bowl with noodles. Top with pomegranate arils, if desired garnish with cilantro, chili, and limes. Eat!