Thai Red Curry Noodle Soup

March 29th, 2020 03:37:48 AMRecipesAdmin

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