Thai Curry Noodle Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks.
03 - Kosher salt and freshly ground black pepper.
04 - 3 cloves garlic, minced.
05 - 1 red bell pepper, diced.
06 - 1 onion, diced.
07 - 3 tablespoons red curry paste.
08 - 1 tablespoon freshly grated ginger.
09 - 6 cups low sodium chicken broth.
10 - 1 (13.5-ounce) can coconut milk.
11 - 4 ounces rice noodles.
12 - 1 tablespoon fish sauce.
13 - 2 teaspoons brown sugar.
14 - 3 green onions, thinly sliced.
15 - 1/2 cup chopped fresh cilantro leaves.
16 - 1/4 cup chopped fresh basil leaves.
17 - 2 tablespoons freshly squeezed lime juice.

# Instructions:

01 - Heat oil in Dutch oven over medium heat. Season chicken with salt and pepper, cook until golden for 2-3 minutes. Set aside.
02 - Add garlic, bell pepper and onion to pot. Cook until tender, about 3-4 minutes.
03 - Mix in red curry paste and ginger, cook for 1 minute until fragrant.
04 - Pour in chicken broth and coconut milk, scrape pot bottom. Add chicken back in, bring to boil then simmer for 10 minutes.
05 - Add noodles, fish sauce and brown sugar. Cook until noodles are tender, about 5 minutes. Mix in green onions, herbs, and lime juice.

# Notes:

01 - Serve hot right after cooking for best noodle texture.
02 - Can adjust curry paste amount to control spiciness.

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