Thai Red Curry Noodle Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
03 -
Kosher salt and freshly ground black pepper, to taste
04 -
3 cloves garlic, minced
05 -
1 red bell pepper, diced
06 -
1 onion, diced
07 -
3 tablespoons red curry paste
08 -
1 tablespoon freshly grated ginger
09 -
6 cups low sodium chicken broth
10 -
1 (13.5-ounce) can coconut milk
11 -
4 ounces rice noodles
12 -
1 tablespoon fish sauce
13 -
2 teaspoons brown sugar
14 -
3 green onions, thinly sliced
15 -
½ cup chopped fresh cilantro leaves
16 -
¼ cup chopped fresh basil leaves
17 -
2 tablespoons freshly squeezed lime juice
# Instructions:
01 -
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.
02 -
Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
03 -
Stir in red curry paste and ginger until fragrant, about 1 minute.
04 -
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
05 -
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
06 -
Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.
07 -
Remove from heat; stir in green onions, cilantro, basil, and lime juice; season with salt and pepper, to taste. Serve immediately.