Thai Red Curry Noodle Soup

This soup is packed with flavor and so simple . It can be made all in one pot in less than 30 minutes .

Here is what you will need

1 1/2 pound of chicken thighs you can also use breast if you want (cut in cubes )

4 cloves of garlic (minced )

1 T olive oil

1 red bell pepper (diced )

1 yellow onion (diced)

3 T red curry paste

2 T fresh grated ginger

6 cups of chicken broth

1 can coconut milk (13.5 ounces)

1/2 bag (8oz ) of rice noodles (thin)

1 T fish sauce

2 tsp brown sugar

3 green onions sliced thin

1/2 c chopped fresh cilantro

1/2 tsp red pepper flakes

1/4 c basil leaves

Fresh squeezed limes

Salt and pepper to taste

Directions :

1. In a Dutch oven or large pot add olive oil on medium heat . Season the chicken well with salt and pepper . Add chicken to pot to brown about 2-3 minutes , remove from heat and set aside (all the juices too)

2. Add garlic onion and red bell pepper stirring occasionally for about 3-4 min .

3. Stir in curry paste and ginger cook until fragrant about 1 minute

4. Stir in chicken broth and coconut milk and be sure to scrape all the yummy bits off the bottom of the pot .

5. Stir in chicken . Bring it to a boil and then turn it down to medium heat and reduce it for about 10 minutes .

6. Stir in rice noodles , brown sugar and fish sauce . Cook for about 6 minutes or until noodles are tender

7. Turn off heat , pour into a bowl and garnish with green onions , cilantro , basil and fresh lime juice . Add more salt and pepper to taste

8. Enjoy this delicious heavenly flavorful bowl of soup and be sure to slurp it all up