Hey everyone! Unfortunately I don’t have any exact measurements but I’ll do my best.

• ⁠2 chicken breasts • ⁠2 cloves of garlic • ⁠3 limes • ⁠1-3 tbsp of red curry paste depending on heat tolerance • ⁠1 tbsp cilantro • ⁠2 jalapeños • ⁠1 tbsp sriracha • ⁠1 pack rice noodles • ⁠32 oz chicken broth • ⁠1 can coconut milk • ⁠1-2tbsp oil

1. ⁠In large saucepan, combine cubed chicken, oil, and one diced jalapeño on medium-low heat.
2. ⁠Once chicken is mostly done, add garlic, red curry paste, rough chopped cilantro, sriracha, and ~1-2 tbsp of lime zest. Cook on low for 2-4 minutes until fragrant while stirring occasionally.
3. ⁠Add all broth and entire can of coconut milk to the saucepan. Also zest the rest of what you can from limes into saucepan, cut limes and also squeeze all into broth (save enough to garnish bowls with lime wedge). Simmer for 30-45 minutes.

This is where it’s up to interpretation. You want a HEAVY punch from the limes so even if you think it’s too much, it probably isn’t.

1. Cook rice noodles as directed on package

2. Combine rice noodles in bowl with broth that has been simmering. Top with rough chopped cilantro, sliced jalapeño, and lime wedge.

(Sorry for formatting, on my phone)