Thai Green Curry Soup with Chicken, Noodles, Mushrooms & Green Beans

Directions

1. Heat a medium saucepan over medium heat and warm a small amount of coconut oil.
2. Add mushrooms, green curry paste, and a pinch of salt; cook, stirring, until the mushrooms start to soften, about 1–2 minutes.
3. Pour in the broth and stir to combine; cover the pot and bring to a boil over high heat.
4. While the soup comes to a boil, remove the chicken meat from the bones and skin, then shred it into bite-sized pieces.
5. When the soup boils, uncover and add the shredded chicken and the rice noodles; stir to distribute, reduce heat to medium, and simmer until the noodles are nearly tender, about 8 minutes.
6. Wash and trim the green beans, then cut them into 1-inch pieces on a clean cutting board.
7. When the noodles are nearly done, add the green beans and cook until both noodles and beans are tender, 2–3 minutes more.
8. Juice the limes into the soup, stir well, and remove from heat.
9. Ladle the soup into bowls and serve hot.