Red Thai Curry Noodle Soup
Servings: 4
Ingredients
½ (8 oz) package rice noodles or 4 Maruchan instant noodles
1 tbsp olive oil
1 ½ lbs boneless, skinless chicken breast
salt & ground black pepper
3 garlic cloves, minced
1 red bell pepper, sliced
1 onion, diced
3 tbsp Thai red curry paste
1 tbsp freshly grated ginger
6 cups chicken broth
1 (13.5 oz) can coconut milk
1 tbsp fish sauce
2 tsp brown sugar
3 green onions, thinly sliced
½ cup cilantro leaves, chopped
1-2 limes, squeezed
Directions
Boil water and cook noodles to preferred doneness. Drain and rinse with cold water.
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.
In the pot, add the onion and cook until translucent.
Add the garlic, ginger, and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste for about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in the chicken.
Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in fish sauce and brown sugar.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
In a bowl, place a serving of noodles and then pour in the soup.