Thai Red Curry Noodle Soup - Food Today

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

Instructions:

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.

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