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THAI RED CURRY NOODLE SOUP Recipe

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This recipe for THAI RED CURRY NOODLE SOUP is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2" chunks
Salt and pepper to taste
3 garlic cloves, minced
1 red pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups chicken broth
1 can (13 1/2 ounces) coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice
Directions:
Directions:
Heat olive oil in a dutch oven over medium heat. Season chicken with salt and pepper to taste. Add chicken to the stockpot, and cook until golden, about 2 to 3 minutes. Set aside.

Add garlic, bell pepper, and onion, Cook, stirring occasionally, until tender, about 3 to 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 pan.

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 onion, basil, and lime juice. Season with salt and pepper, if needed.

 

 

 

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