Thai Red Curry Noodle Soup
Heat olive oil in a large stockpot or Dutch oven over medium heat. Serve immediately. Stir in redcurry paste and ginger until fragrant, about 1 minute. reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes. 1 red bell pepper, diced. 3 tablespoons redcurry paste. 1 tablespoon fish sauce. 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red bell pepper, diced 1 onion, diced 3 tablespoons redcurry paste 1 tablespoon freshly grated ginger 6 cups low sodium chicken broth 1 (13. 5-ounce) can coconut milk 1/2 (8-ounce) package rice noodles 1 tablespoon fish sauce 2 teaspoons 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
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