Thai Red Curry Noodle Soup

Ingredients :

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless
• chicken breasts, cut into 1/2-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, 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
• 4 ounces rice noodles
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Instructions : 

1. Cook the Chicken:
   Heat the olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook, stirring occasionally, until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.

    

2. Sauté Aromatics:
   In the same pot, add garlic, red bell pepper, and onion. Cook until the vegetables begin to soften, about 3-4 minutes. Stir in the red curry paste and ginger, cooking for 1-2 minutes until fragrant.

   Prepare the Broth:
   Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.

    

3. Add Noodles and Seasonings:
   Stir in the rice noodles, fish sauce, and brown sugar. Let the soup simmer for 5-7 minutes, or until the noodles are tender.

    

4. Add Chicken and Lime Juice:
   Return the cooked chicken to the pot and simmer for another 1-2 minutes to warm through. Stir in lime juice. Adjust seasoning with more salt, fish sauce, or lime juice if needed.

    

5. Garnish and Serve:
   Ladle the soup into bowls and top with green onions, fresh cilantro, and basil leaves. Serve immediately and enjoy!