coconut lime curry

I really like Thai flavors and I have quite a few gluten free friends, so this soup is a splendid way to kill those two birds with one spoon!

original recipe:

3 cans coconut milk (trader joes has light coconut milk and it's way cheaper than anywhere else i've found)

chicken stock powder (i use a tub of it that they sell at GFS, bright yellow- never found anything as good as this)

2 tsp curry powder (maybe a bit more... to taste)

peppers (i usually buy 2-3 kinds: jalepeno and the other medium-dark green ones close to those)

lime juice (a whole small lime juice container or about half of a large one)

salt & pepper

chicken breasts

green onion (i usually leave these out)

cilantro

rice noodles

limes

cucumber

mushrooms

what i also like to do:

half a pound of scallops and half a pound of shrimp instead of chicken.

I start with coconut milk in a large pot and add the chicken stock and 3 cans (or maybe a bit more) of water. I add my several finely chopped & seeded peppers to the pot and a huge quantity of mushrooms (baby bella and whatever's on sale). Simmer on medium heat for several minutes, add the lime juice, some salt and pepper, a couple spoonfuls of curry powder. Add the rice noodles when the mushrooms and peppers are nearly as soft as you'd like them and once the rice noodles have softened, add the seafood or chicken (it won't take long to cook from there on)

While your soup is simmering (before you've added the rice noodles or seafood) pick the leaves off of a lot of cilantro, slice some limes and cube some cucumbers. Serve these ingredients on the side of the soup, people can throw them in!