Thai Red Curry Noodle Soup
Stir in red curry paste and ginger until fragrant, about 1 minute. reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks. 1 red bell pepper, diced. 3 tablespoons red curry paste. 1/2 (8-ounce) package rice noodles. 1/2 cup chopped fresh cilantro leaves. 1/4 cup chopped fresh basil leaves. 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 red curry 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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