Thai Chicken Noodle Soup Ingredients
1⁄2 tablespoons Lemongrass, minced
1⁄2 each Jalapenos, stemmed and seeded, minced
1 tablespoons Onion, minced
1 cloves Garlic, minced
1 tablespoon Ginger, grated
1 cup Cilantro with stems, chopped
1⁄2 cups Basil, chopped
1⁄4 teaspoon Coriander, ground
1 1⁄2 tablespoons Fish Sauce
1⁄2 cans Coconut Milk
1 cup clam juice or fish stock
2 tablespoons Lime Juice
1 tablespoons palm or Brown Sugar
1⁄2 tablespoons Salt
1 each Chicken Thigh, roasted and picked, then diced

1 each Bell Pepper, stemmed, seeded, diced
1⁄2 each Jalapenos, stemmed, seeded and diced

1⁄2 can coconut milk

1⁄2 cups Butternut Squash, diced

1⁄2 quarts Egg Noodles, cooked

1⁄2 cups Green Onions, greens and whites, 2" long

Thai Chicken Noodle Soup Method
1. Combine all the top 14 ingredients and blend until smooth for quick and dirty green curry.
2. In a small pot sweat peppers and squash until soft. Add curry, cooked chicken, cilantro, remaining coconut milk and let simmer for 5 minutes. Add cooked noodles and green onion, then serve. Garnish with peanuts and chopped cilantro.