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Thai Red Curry Noodle Soup

95/100 by 120 users
Thai Red Curry Noodle Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken breast cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 3 garlic cloves 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
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

  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.
  2. Add garlic bell pepper and onion. Cook stirring occasionally until tender about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant about 1 minute.
  4. Stir in chicken broth and coconut milk scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook stirring occasionally until reduced about 10 minutes.
  6. Stir in rice noodles fish sauce and brown sugar until noodles are tender about 5 minutes.
  7. Remove from heat; stir in green onions cilantro basil and lime juice; season with salt and pepper to taste.
  8. Serve immediately.

This article and recipe adapted from this site

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