Thai Red Curry Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Sweet, raw

  1 onion or 331g

• Curry paste

  3 tbsp or 45g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Rice noodles

  Dry

  4 oz or 113g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Brown sugar

  2 tsp brownulated or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Lime juice

  Raw

  2 tbsp or 30g

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.
8. Serve immediately.
9. Recipe by: Chungah Rhee (source: https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/)