Thai Red Curry Noodle Soup Recipe

Ingredients

• olive oil (1 tablespoon)
• chicken breast, cut into 1-inch chunks (1-1/2 lbs.)
• garlic cloves, minced (3)
• red bell pepper, diced (1)
• onion, diced (1)
• red curry paste (3 tablespoons)
• freshly grated ginger (1 tablespoon)
• chicken broth (6 cups)
• coconut milk (13.5 ounce can)
• rice noodles (8-ounces)
• fish sauce (1 tablespoon)
• brown sugar (2 teaspoons)
• green onions, thinly sliced (3)
• chopped fresh cilantro leaves (1/2 cup)
• chopped fresh basil leaves (1/4 cup)
• freshly squeezed lime juice (2 tablespoons)

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.