THAI RED CURRY NOODLE SOUP

| yield: | prep: | cook: | total: |

| :—: | :—: | :—: | :—: |

| 6 SERVINGS (8 CUPS) | 15 MINUTES | 35 MINUTES | 50 MINUTES |

| | | | 4.9 stars (864 ratings) |

So much better than takeout! Packed with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

🔪 INGREDIENTS

• 1 tablespoon olive oil
• $1 \frac{1}{2}$ pounds boneless, skinless chicken breasts, cut into $\frac{1}{2}$-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
• $\frac{1}{2}$ cup chopped fresh cilantro leaves
• $\frac{1}{4}$ cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

🛠️ EQUIPMENT

• Dutch Oven 

📝 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. Remove from heat.
7. Stir in green onions, cilantro, basil and lime juice ; season with salt and pepper, to taste.
8. Serve immediately.

🍜 Printable Recipe Card: THAI RED CURRY NOODLE SOUP