Thai Red Curry Noodle Soup 

Ingredients:

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, 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
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
Instructions:

Sauté the Chicken:
In a large pot, heat the olive oil over medium heat. Season the chicken chunks with salt and pepper, then add them to the pot. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Cook the Vegetables:
In the same pot, add the minced garlic, diced red bell pepper, and onion. Sauté until the vegetables are softened, about 3-4 minutes.
Add Curry Paste and Ginger:
Stir in the red curry paste and freshly grated ginger, cooking for another minute until fragrant.
Combine Broth and Coconut Milk:
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
Cook the Noodles:
Add the rice noodles to the pot and cook according to package instructions, usually about 4-5 minutes.
Finish the Soup:
Stir in the cooked chicken, fish sauce, brown sugar, green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and enjoy the warm, comforting flavors of this Thai-inspired dish!