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Ingredient
Thai Red Curry Noodle Soup
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Ingredient
1/2
onion, diced
1/4 cup
fresh cilantro, chopped
1/8 cup
fresh basil, chopped
3 cups
chicken broth
1.5 cloves
garlic
1.5 tbsp
red curry paste
1/2 tbsp
fresh ginger
6.75 oz
can coconut milk
2 oz
rice noodles
1/2 tbsp
fish sauce
1 tsp
brown sugar
1 tbsp
lime juice
Cooking instructions
* Step 1
Heat 1/2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to Dutch oven and cook until just done. Remove from pot and drain juices.
* Step 2
Add more olive oil then add 1.5 cloves garlic, bell pepper and onion. Cook until tender.
* Step 3
Stir in 1.5 tbsp red curry paste and 1/2 tbsp ginger until fragrant, about 1 minute.
* Step 4
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
* Step 5
Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
* Step 6
Meanwhile, cook noodles in boiling water and rinse.
* Step 7
Stir in chicken, rice noodles, 1/2 tbsp fish sauce and 1 tsp brown sugar in Dutch oven.
* Step 8
Remove from heat; stir in green onions, 1/4 cup cilantro, 1/8 cup basil and 1 tbsp lime juice; season with salt and pepper to taste.
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