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Thai Red Curry Noodle Soup

Cook Time 25 mins
Total Time 25 mins
Cooking Method:
Courses: , ,
Servings: 4
Ingredients
  • 1 tbsp olive oil
  • 1 1/2 lb chicken breasts (cut into 1 inch pieces)
  • salt and pepper (to taste)
  • 3 clove garlic (minced)
  • red bell pepper (diced)
  • 1 onion (diced)
  • 3 tbsp red curry paste
  • 1 tbsp freshly grated ginger
  • 6 cup chicken broth
  • 1 can coconut milk
  • 8 oz rice noodles
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 3 green onions (thinly sliced)
  • 1/4 cup basil leaves (chopped)
  • 1/2 cup cilantro (chopped)
  • 2 tbsp lime juice (freshly squeezed)
Instructions
  1. 1
    Heat oli in stockpot over medium heat. Add chicken and season with salt and pepper. Cook until golden, 2-3 minutes.
  2. 2
    Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. 3
    Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. 4
    Stir in broth and coconut milk, scraping any brown bits from bottom of pot.
  5. 5
    Bring to boil, reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. 6
    Stir in rice noodles, fish sauce, and brown sugar. Cook about 5 minutes or until noodles are tender.
  7. 7
    Remove from heat. Stir in green onions and top with cilantro, basil, and lime juice.