Thai Coconut Chicken Soup

1: Wash, peel, and slice/dice the peppers, carrots, onion, ginger, and garlic.

2: Cut chicken breasts into 2-inch slices and set aside.

3: In a large pot or Dutch oven, sauté onions, carrots, and peppers over medium-high heat until softened and beginning to caramelize.

4: Add chicken, ginger, and garlic, and cook for 5 minutes.

5: Add chicken broth, coconut milk, coconut sugar, salt, and Sriracha. Stir until well combined.

6: Bring to a boil, then reduce heat and allow the soup to simmer over medium-low heat for 30-40 minutes.

7: Add pre-cooked noodles/rice and peas, heating through for an additional 5-10 minutes.

8: Serve with a squeeze of lime and a handful of cilantro.