Thai Red Curry Noodle Soup
Cooking Instructions
- 1
Heat 1/2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to Dutch oven and cook until just done. Remove from pot and drain juices.
- 2
Add more olive oil then add 1.5 cloves garlic, bell pepper and onion. Cook until tender.
- 3
Stir in 1.5 tbsp red curry paste and 1/2 tbsp 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
Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- 6
Meanwhile, cook noodles in boiling water and rinse.
- 7
Stir in chicken, rice noodles, 1/2 tbsp fish sauce and 1 tsp brown sugar in Dutch oven.
- 8
Remove from heat; stir in green onions, 1/4 cup cilantro, 1/8 cup basil and 1 tbsp lime juice; season with salt and pepper to taste.
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