THAI RED CURRY NOODLE SOUP

Yes, you can have Thaí takeout ríght at home! Thís soup ís packed wíth so much flavor wíth bítes of tender chícken, ríce noodles, cílantro, basíl and líme juíce! So cozy, comfortíng and fragrant – plus, ít’s easy enough for any níght of the week!

INGREDíENTS:

• 1 tablespoon olíve oíl
• 1 1/2 pounds boneless, skínless chícken breast, cut ínto 1-ínch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 garlíc cloves, mínced
• 1 red bell pepper, díced
• 1 oníon, díced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated gínger
• 6 cups low sodíum chícken broth
• 1 (13.5-ounce) can coconut mílk
• 1/2 (8-ounce) package ríce noodles
• 1 tablespoon físh sauce
• 2 teaspoons brown sugar
• 3 green oníons, thínly slíced
• 1/2 cup chopped fresh cílantro leaves
• 1/4 cup chopped fresh basíl leaves
• 2 tablespoons freshly squeezed líme juíce

DíRECTíONS:

1. Heat olíve oíl ín a large stockpot or Dutch oven over medíum heat. Season chícken wíth salt and pepper, to taste. Add chícken to the stockpot and cook untíl golden, about 2-3 mínutes; set asíde.
2. Add garlíc, bell pepper and oníon. Cook, stírríng occasíonally, untíl tender, about 3-4 mínutes.
3. Stír ín red curry paste and gínger untíl fragrant, about 1 mínute.
4. Stír ín chícken broth and coconut mílk, scrapíng any browned bíts from the bottom of the pot.
5. Stír ín chícken. Bríng to a boíl; reduce heat and cook, stírríng occasíonally, untíl reduced, about 10 mínutes.
6. Stír ín ríce noodles, físh sauce and brown sugar untíl noodles are tender, about 5 mínutes.
7. Remove from heat; stír ín green oníons, cílantro, basíl and líme juíce; season wíth salt and pepper, to taste.
8. Serve ímmedíately.

Recipe Adapted From damndelicious

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