Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Ingredients:

– 2 tbsp vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 2 tbsp red curry paste
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– 1 lb chicken breast, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup shredded carrots
– 4 oz rice noodles
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– Juice of 1 lime
– Fresh cilantro, chopped (for garnish)
– Fresh basil leaves (for garnish)
– Lime wedges (for serving)

Instructions:

1. **Prepare the base:**
– In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
– Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
– Stir in the red curry paste and cook for 1 minute to release the flavors.

2. **Add the liquids and chicken:**
– Pour in the chicken broth and coconut milk, stirring to combine.
– Bring the mixture to a simmer, then add the thinly sliced chicken breast. Cook for about 5-7 minutes, or until the chicken is cooked through.

3. **Add the vegetables and noodles:**
– Add the sliced red bell pepper and shredded carrots to the pot. Cook for another 3-4 minutes until the vegetables are tender.
– Add the rice noodles and cook according to package instructions, usually about 3-5 minutes, until the noodles are tender.

4. **Season the soup:**
– Stir in the fish sauce, brown sugar, and lime juice. Adjust the seasoning with more fish sauce, lime juice, or brown sugar to taste.

5. **Serve:**
– Ladle the soup into bowls and garnish with chopped fresh cilantro and basil leaves.
– Serve with lime wedges on the side for an extra burst of flavor.