THAI RED CURRY NUT SOUP

Thai Red Curry Noodle Soup

This soup is bursting with flavor with tender chicken bites, rice noodles, coriander, basil and lime juice! So comfortable, comforting and fragrant - plus it's pretty easy for any night of the week!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low-sodium chicken broth
• 1 can (13.5 ounces) coconut milk
• 1/2 (8 ounce) packet of rice noodles
• 1 tablespoon fish sauce
• 2 teaspoons of brown sugar
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper, to taste. Add the chicken to the pot and cook until golden, about 2-3 minutes; put aside.
2. Add the garlic, pepper and onion. Cook, stirring occasionally, until tender, about 3 to 4 minutes.
3. Stir in the red curry paste and ginger until they are fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping the browned pieces from the bottom of the pan.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in the rice noodles, fish sauce and brown sugar until the noodles are tender, about 5 minutes.
7. Remove from fire; stir in green onions, cilantro, basil and lime juice; Season with salt and pepper according to your taste.
8. Serve immediately.