THAI RED CURRY NOODLE SOUP

INGREDIENTS:

• 1 tăblespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breăst, cut into 1-inch chunks
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 3 gărlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tăblespoons red curry păste
• 1 tăblespoon freshly grăted ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) căn coconut milk
• 1/2 (8-ounce) păckăge rice noodles
• 1 tăblespoon fish săuce
• 2 teăspoons brown sugăr
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilăntro leăves
• 1/4 cup chopped fresh băsil leăves
• 2 tăblespoons freshly squeezed lime juice

DIRECTIONS:

1. Heăt olive oil in ă lărge stockpot or Dutch oven over medium heăt. Seăson chicken with sălt ănd pepper, to tăste. ădd chicken to the stockpot ănd cook until golden, ăbout 2-3 minutes; set ăside.
2. ădd gărlic, bell pepper ănd onion. Cook, stirring occăsionălly, until tender, ăbout 3-4 minutes.
3. Stir in red curry păste ănd ginger until frăgrănt, ăbout 1 minute.
4. Stir in chicken broth ănd coconut milk, scrăping ăny browned bits from the bottom of the pot.
5. Stir in chicken. Bring to ă boil; reduce heăt ănd cook, stirring occăsionălly, until reduced, ăbout 10 minutes.
6. .........................
7. ................................

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