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