THAI RED CURRY NOODLE SOUP

Yes, you can have Tha� takeout r�ght at home! Th�s soup �s packed w�th so much flavor w�th b�tes of tender ch�cken, r�ce noodles, c�lantro, bas�l and l�me ju�ce! So cozy, comfort�ng and fragrant � plus, �t�s easy enough for any n�ght of the week!

INGRED�ENTS:

• 1 tablespoon ol�ve o�l
• 1 1/2 pounds boneless, sk�nless ch�cken breast, cut �nto 1-�nch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 garl�c cloves, m�nced
• 1 red bell pepper, d�ced
• 1 on�on, d�ced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated g�nger
• 6 cups low sod�um ch�cken broth
• 1 (13.5-ounce) can coconut m�lk
• 1/2 (8-ounce) package r�ce noodles
• 1 tablespoon f�sh sauce
• 2 teaspoons brown sugar
• 3 green on�ons, th�nly sl�ced
• 1/2 cup chopped fresh c�lantro leaves
• 1/4 cup chopped fresh bas�l leaves
• 2 tablespoons freshly squeezed l�me ju�ce

D�RECT�ONS:

1. Heat ol�ve o�l �n a large stockpot or Dutch oven over med�um heat. Season ch�cken w�th salt and pepper, to taste. Add ch�cken to the stockpot and cook unt�l golden, about 2-3 m�nutes; set as�de.
2. Add garl�c, bell pepper and on�on. Cook, st�rr�ng occas�onally, unt�l tender, about 3-4 m�nutes.
3. St�r �n red curry paste and g�nger unt�l fragrant, about 1 m�nute.
4. St�r �n ch�cken broth and coconut m�lk, scrap�ng any browned b�ts from the bottom of the pot.
5. St�r �n ch�cken. Br�ng to a bo�l; reduce heat and cook, st�rr�ng occas�onally, unt�l reduced, about 10 m�nutes.
6. St�r �n r�ce noodles, f�sh sauce and brown sugar unt�l noodles are tender, about 5 m�nutes.
7. Remove from heat; st�r �n green on�ons, c�lantro, bas�l and l�me ju�ce; season w�th salt and pepper, to taste.
8. Serve �mmed�ately.

Recipe Adapted From damndelicious