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Ingredients
US|METRIC
4 SERVINGS
- 1 liter chicken broth
- 400 mL Thai Kitchen Coconut Milk (Lite)
- 2 Tbsp. chopped fresh ginger (finely)
- 1 Tbsp. Thai Kitchen Fish Sauce
- 2 Tbsp. Thai Kitchen Red Curry Paste
- 1 1/2 lb. halibut (cut into 1 inch chunks, see notes)
- 1 1/2 cups sliced vegetables (thinly, red pepper, carrots, snow peas, white onion, bean sprouts)
- 1 lime
- 198 grams rice noodles (box Thai Kitchen Stir-Fry, See notes)
- 1/2 cup herbs (to 1, cilantro and mint)
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