Sep 10, 2019Thai Red Curry Noodle Soup source: damndelicious.netINGREDIENTS1 tablespoon olive oil1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunksKosher salt and freshly ground black pepper, to taste3 garlic cloves, minced1 red bell pepper, diced1 onion, diced3 tablespoons red curry paste1 tablespoon freshly grated ginger6 cups low sodium chicken broth1 (13.5-ounce) can coconut milk1/2 (8-ounce) package rice noodles1 tablespoon fish sauce2 teaspoons brown sugar3 green onions, thinly sliced1/2 cup chopped fresh cilantro leaves1/4 cup chopped fresh basil leaves2 tablespoons freshly squeezed lime juiceDIRECTIONSHeat 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.Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.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.Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.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.Serve immediately.