Ingredients: |
Ingredients: 1 T. olive oil
1 1/2 lbs. boneless skinless chicken breasts, cut into 1/2" chunks
Kosher salt and freshly ground pepper, to taste
3 cloves garlic, minced
1 red bell pepper, small dice
1 onion, diced
3 T. red curry paste (or more to taste)
1 T. freshly grated ginger
6 c. chicken broth
1 (13.5 oz.) can coconut milk
4 oz. rice noodles
1 T. fish sauce
2 t. brown sugar
3 green onions, very thinly sliced
1/2 c. chopped fresh cilantro leaves
1/4 c. chopped fresh basil leaves
2 T. freshly squeezed lime juice
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Directions: |
Directions:Bring medium pot of water to boil and cook rice noodles until soft in texture. Drain and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper to taste. Add chicken to stockpot and cook until golden, about 2-3 minutes; remove from pot and set aside.
Add bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic for the last minute of this cooking stage.
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 slightly reduced, about 10 minutes.
Stir in cooked rice noodles, fish sauce, and brown sugar and cook another 5 minutes to meld flavors.
Remove from heat; stir in green onions, cilantro, basil, and lime juice; season with salt and pepper to taste. Enjoy! |
This recipe for Thai Red Curry Noodle Soup is from