Thai Chicken Noodle Soup

If you like Thai food as much as I do, give this recipe a try! It's super easy, and super delicious. And a great FP recipe for some pound shredding power.

Here's what I put in it:
* konjac noodles (1 pkg) * chicken broth * red curry paste * Bragg's liquid aminos/soy sauce * nutritional yeast * cilantro * sesame oil * chicken breast/tenderloin.

If your chicken isn't cooked, put it in the oven, just plain if you want, and baked until done. It takes only 10 minutes for thawed chicken tenderloins, or stick frozen pieces in for longer. Super easy.
While the chicken bakes, boil your rinsed noodles for 5-6 minutes (I prefer to boil them longer as I think it improves the texture), then drain them and put them back in the pot.
Add some nonfat chicken broth until it looks like a good soup consistency.
Now add a good tsp of red curry paste. You can usually find this in the international section of stores. It is not like an Indian curry in taste. I has lemongrass, kaffir lime, and ginger in it. Very yummy Thai flavors.
Next, sprinkle in a bit of nutritional yeast, add a squirt of Bragg's, and stir everything together and heat it through.
Chop/shred your cooked chicken well, and add it to the soup. You needn't wait to add it until the end either - just whenever it's ready.
Last of all, add some chopped cilantro and 1/2 - 1 tsp sesame oil.
And you're done!