THAI RED CURRY NOODLE SOUP

Thai red soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!


[caption id="attachment_434" align="aligncenter" width="500"] THAI RED CURRY NOODLE SOUP[/caption]

 

INGREDIENTS:

• 1 tablespoon olive oil


• 1 1/2 pounds boneless, skinless chicken breăst, cut into 1-inch chunks


• Kosher salt ănd freshly ground black pepper, to taste


• 3 garlic cloves, minced


• 1 red bell pepper, diced


• 1 onion, diced


• 3 tăblespoons red curry paste


• 1 tăblespoon freshly grăted ginger


• 6 cups low sodium chicken broth


• 1 (13.5-ounce) căn coconut milk


• 1/2 (8-ounce) package rice noodles


• 1 tăblespoon fish sauce


• 2 teăspoons brown sugar


• 3 green onions, thinly sliced


• 1/2 cup chopped fresh cilantro leaves


• 1/4 cup chopped fresh băsil leaves


• 2 tăblespoons freshly squeezed lime juice

DIRECTIONS:

1. Heat olive oil in ă lărge stockpot or Dutch oven over medium heat. Season chicken with salt ănd pepper, to taste. add chicken to the stockpot ănd 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, ăbout 1 minute.


4. Stir in chicken broth and coconut milk, scraping ăny browned bits from the bottom of the pot.


5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occăasionally, until reduced, about 10 minutes.


6. .........................

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