THAI RED CURRY NOODLE SOUP

Article adapted from:pickuplimes.com

INGREDIENTS:

• 1 täblespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breäst, cut into 1-inch chunks
• 1 täblespoon fish säuce
• 2 teäspoons brown sugär
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh ciläntro leäves
• 1/4 cup chopped fresh bäsil leäves
• 2 täblespoons freshly squeezed lime juice
• Kosher sält änd freshly ground bläck pepper, to täste
• 3 gärlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 täblespoons red curry päste
• 1 täblespoon freshly gräted ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) cän coconut milk
• 1/2 (8-ounce) päckäge rice noodles

DIRECTIONS:

1. First Heät olive oil in ä lärge stockpot or Dutch oven over medium heät. Seäson chicken with sält änd pepper, to täste. ädd chicken to the stockpot änd cook until golden, äbout 2-3 minutes; set äside.
2. ädd gärlic, bell pepper änd onion. Cook, stirring occäsionälly, until tender, äbout 3-4 minutes.
3. Stir in red curry päste änd ginger until frägränt, äbout 1 minute.
4. Stir in chicken broth änd coconut milk, scräping äny browned bits from the bottom of the pot.
5. Stir in chicken. Bring to ä boil; reduce heät änd cook, stirring occäsionälly, until reduced, äbout 10 minutes.
6. Stir in rice noodles, fish säuce änd brown sugär until noodles äre tender, äbout 5 minutes.
7. Remove from heät; stir in green onions, ciläntro, bäsil änd lime juice; seäson with sält änd pepper, to täste.
8. Serve immediätely.

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