Place a large soup pot on medium high heat and cook the chicken if not already cooked. Once cooked, set aside and shred
Add the coconut oil and let melt. Add in your chopped red onion and saute until slightly translucent. Add in the garlic and ginger (I used spices from the store because I didn't have fresh on hand.) Saute until fragrant.
Add the curry paste and stir until thickened. Only takes about 2 minutes
Next is the chicken broth, add in and bring to a boil. Reduce and simmer. Once simmered, add shredded chicken and stir.
While your soup is simmering, bring another medium pot to boil and cook the rice noodles for 4 minutes. Remove from pot, drain and cool with cold water. Its recommended to stop the cooking process.
Once the noodles are cooked and cooled, add noodles, carrots, red pepper and snow peas to the chicken broth.
Get a blender out and add one cup of broth along with the can of coconut. Blend until the mixture is creamy and not seperating
Pour the blended mixture back to the soup and stir/simmer for 5 minutes.
Scoop ito bowl and top with lime juice and cilantro. Now HUGE ADVICE: add hot sauce! This soup is very good but needs the hot sauce kick to it!