About the Recipe
Thai Takeout at Home!
1 1/2 lbs Chicken breast, boneless skinless or Shrimp
1/4 cup Basil, fresh leaves
1/2 cup Cilantro, fresh leaves
3 Garlic cloves
1 tbsp Ginger
3 Green onions
1 Red bell pepper
6 cups Chicken broth, low sodium
1 (13.5-ounce) can Coconut milk
3 tbsp Red curry paste
1 tbsp Fish sauce
2 tbsp Lime juice, freshly squeezed
Pasta & Grains
1/2 (8-ounce) package Rice noodles
Baking & Spices
2 tsp Brown sugar
1 Kosher salt and freshly ground black pepper
Oils & Vinegars
1 tbsp Olive oil
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.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
This soup was to die for! Here is the link to the original recipe. There are lots of comments on there for substitutions and tips as well which I found helpful.