====== Thai Red Curry Noodle Soup ======


Yield: 6 servings (8 cups) | prep time: 15 minutes | cook time: 35 minutes | total time: 50 minutes

===== 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

===== Directions: =====

  - 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.
  - Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  - Stir in red curry paste and ginger until fragrant, about 1 minute.
  - Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  - Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  - Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  - Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  - Serve immediately.

source:  https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/