Thai Red Curry Soup (Print Version)

# Ingredients:

→ Protein & Vegetables

01 - 1 ½ pounds chicken breasts, chunked
02 - 3 cloves garlic, minced
03 - 1 red bell pepper, diced
04 - 1 onion, diced

→ Curry Base

05 - 3 tablespoons red curry paste
06 - 1 tablespoon grated ginger
07 - 6 cups low sodium chicken broth
08 - 1 (13.5-ounce) can coconut milk
09 - 4 ounces rice noodles

→ Seasonings & Garnish

10 - 1 tablespoon fish sauce
11 - 2 teaspoons brown sugar
12 - 3 green onions, sliced
13 - ½ cup cilantro leaves
14 - ¼ cup basil leaves
15 - 2 tablespoons lime juice

# Instructions:

01 - Cook seasoned chicken in oil until golden, 2-3 minutes. Set aside.
02 - Cook garlic, pepper, and onion until tender, 3-4 minutes.
03 - Add curry paste, ginger, broth, coconut milk, and chicken. Simmer 10 minutes.
04 - Stir in noodles, fish sauce, and sugar. Cook until noodles are tender, 5 minutes.
05 - Remove from heat, add herbs and lime juice. Season to taste.

# Notes:

01 - Can adjust spice level
02 - Fresh herbs are essential
03 - Serve immediately

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