Thai Curry Pepper Soup

I love cooking Thai food. This is served like a soup, with yummy fresh lime juice, avocados, fried shallots, bean sprouts on top :) I've served over rice noodles, over shiritaki noodles, and most recently over a small scoop of cauliflower rice. 

Adapted from : https://carlsbadcravings.com/one-pot-thai-chicken-noodle-soup/ 

 INGREDIENTS: 

olive oil 

8-10 boneless chicken thighs, trimmed 

1 white onion, chopped 

4 tablespoons red curry paste 

2 tablespoon freshly grated ginger 

6-8 garlic cloves, minced 

 Lots of Peppers: I use 1 poblano, 5 sweet baby peppers, 4 jalapenos, shishitos, banana peppers, 1 red bell pepper - all diced 

2 small packages of mushrooms, halved or quartered into large but bite sized pieces 

baby bok choy, x 6, chopped coarsely 

 4-6 cups chicken stock 

2 14 oz. cans quality coconut milk (Chaokoh recommended from initial source and I loved it) 

2 tablespoons low sodium soy sauce 

2 tablespoons fish sauce 

2 tablespoons brown sugar 

1 tablespoon dried basil (I use fresh Thai basil when it's growing in my garden, a large bunch) 

2 Tbs lime juice 

3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces** 

1/4 cup chopped cilantro 

2-3 tablespoons fresh lime juice 

1 1/2 teaspoons Sriracha or more to taste 

Garnish: crushed peanuts chopped cilantro lime juice 

Trim chicken thighs. Season with salt, pepper, garlic, and ginger powder. I have a crockpot insert that is aluminum and can go on the stovetop initially, so I use it to brown the chicken ahead of time on both sides. Put chicken aside. In the same pot, pour a little more olive oil and saute onion. Add garlic and ginger, stir. Add red curry paste and mix. Then add peppers and mushrooms, bok choy. Pour in chicken stock, coconut milk, fish sauce, soy sauce, and brown sugar, all with a good squirt of lime juice. 

Can double this portion of the recipe if the sauce seems too "coconutty". Serve over rice/cauliflower rice/noodle of choice in bowls. Garnish with cilantro, avocado slices, fried shallots (can get at Asian groceries, very worth the effort), and lime wedges.