2 cups full fat coconut milk
2 cups chicken brodo (broth or stock will also work)
3-4 tbsp yellow curry powder (more or less to taste)
1 inch ginger, fresh granted
11/2 cup rice noodles
2 cup shredded chicken
2 cup leeks, sliced thin
2 tbsp coconut oil
2 small carrot, diced
1. In a large saucepan in medium heat, melt the onion and sautee the leeks for 1-2 minutes, add the carrots and cook for 5 min.
2. Add the milk, brodo, and spices and bring it to a boil. Add the noodles and cook following the time requirements listed on the packaging of your noodles choice. Add the chicken in the last minutes of cooking.
3. Divide them into 4 equal bowls and enjoy while is nice and warm!