1 ½ pounds skinless chicken breasts, cut into 1-inch chunks
3 cloves garlic, minced
1 onion, diced
3 tablespoons green curry paste
1 tablespoon grated or minced ginger
2 ½ cups chicken broth (low-sodium)
1 (13.5 ounce) can coconut milk (use light to reduce fat)
3 cups snow peas
Salt and pepper, to taste
Optional toppings:
Lime juice
Cilantro, chopped
Green onions, sliced
Directions
Cook rice noodles according to package instructions; set aside.
Heat olive oil in large stockpot over medium heat. Chop chicken and season with salt and pepper, add to pot. Add garlic and onion to pot and cook until golden, about 3-5 minutes.
Stir in green curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk. Bring to boil; reduce heat and cook uncovered, stirring occasionally, until reduced and thickened about 10-15 minutes.
Stir in snow peas, (green onions, cilantro and lime juice if using),