Thai Coconut Lime Curry Soup

4 Ingredients 2 14 ounce cans premium coconut milk 1 heaping Tablespoon Thai curry paste 1 bunch cilantro roots, rinsed well 2 chicken breasts, thinly sliced 2 cups chicken broth 1 carrot, shredded 4 or 5 lime leaves 2 stalks lemon grass, halved lengthwise, woody leaves removed 2 tablespoons fish sauce 2 limes zest and juice a small knob frozen ginger a handful bean sprouts 8 ounce package rice noodles 1 bunch cilantro leaves, rinsed well 2 or 3 green onions, thinly sliced a sprinkle or two salt or soy sauce Procedure Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. 

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