THAI RED CURRY NOODLE SOUP

INGREDIENTS:

· 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

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

3. Stir in red curry paste and ginger until fragrant, about 1 minute.

4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.