Coconut Curry Chicken Noodle Soup

  tablespoons  olive oil

  stalks celery (diced)

large carrots (diced)

large red bell pepper (diced)

  small yellow onion (diced)

  cloves  garlic (minced)

  teaspoon  salt (plus more to taste (I used 1 teaspoon))

  teaspoon  pepper

  teaspoon  ground ginger

  teaspoon  crushed red pepper flakes (omit or lessen if you don’t like spicy foods)

  cup  peanut butter (use the all natural, just nuts, no sugar added variety)

jar red curry paste (I used the whole jar, but could start with less if you’re worried about the spice level)

dark brown sugar (packed)

  cups  vegetable broth or chicken broth

  (14 oz) cans lite coconut milk

fish sauce

pound  cooked chicken (about 4 cups - I used leftover rotisserie chicken)

lime juice

Annie Chun Rice Noodles Pad Thai (cooked according to package directions (I followed the soak method) - you can use another noodle if desired)

Chopped cilantro (for garnish)

Chopped salted roasted peanuts (for garnish)

Sliced green onions (for garnish)