Thai Red Curry Noodle Soup
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 4 ounces rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
STEP 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.
STEP 2
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
STEP 3
Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
STEP 4
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
STEP 5
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.