Thai Red Curry Chicken Noodle Soup 🍜

Try something new with this Thai noodle soup recipe - warm your soul this winter with a bowl of soup with a kick!

Ingredients

• 1 tbsp Olive Oil

• 1 ½ lb Chicken Breast (boneless skinless), cut into 1-inch chunks

• 3 Garlic Cloves, minced

• 1 Red Bell Pepper, diced

• 1 Onion, diced

• 3 tbsp Red Curry Paste

• 1 tbsp Ginger, grated

• 6 cups Low Sodium Chicken Broth

• 1 (13.5 oz) can Coconut Milk

• Salt and Pepper to Taste

• ½ (8 oz) Package Rice Noodles

• 1 tbsp Fish Sauce

• 2 tsp Brown Sugar

• 3 Green Onions, thinly sliced

• ½ cup Cilantro, chopped

• ¼ cup Basil, chopped

• 2 tbsp Lime Juice

Directions

1. Heat olive oil in a large stockpot over medium heat. Add chicken to the stockpot, season with salt and pepper, and cook until golden, about 2-3 minutes; set aside.

2. Add garlic, bell pepper and onion. Cook until tender, about 3-4 minutes.

3. Stir in red curry paste and ginger while vegetables are cooking.

4. Pour in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

5. Add in chicken, fish sauce, and brown sugar. Bring to a boil; reduce heat to low and let simmer for at least 10 minutes. Leave for longer for more flavour!

6. Cook rice noodles according to package, rinse with cold water and set aside. It is recommended to keep noodles separate to avoid having the noodles absorb the soup.

7. Remove soup from heat; stir in green onions, cilantro, basil and lime juice. Season with salt and pepper as needed.

8. Use a ladle to serve the soup and add noodles with tongs to each bowl. Enjoy!