15-Minute Thai Red Curry Noodle Soup (2/5)

Ingredients

• 2 tablespoons vegetable oil
• 1 pound chicken thighs, cut into bite-sized pieces
• Sea salt and black pepper, to taste
• 4 cloves garlic, finely chopped
• 1 yellow bell pepper, sliced thin
• 1 shallot, finely diced
• 4 tablespoons Thai red curry paste
• 2 tablespoons fresh ginger, grated
• 4 cups chicken stock
• 2 (14-ounce) cans coconut milk
• 6 ounces thin rice noodles
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 4 scallions, sliced diagonally
• 1 cup fresh cilantro, roughly chopped
• ½ cup Thai basil leaves, torn
• 3 tablespoons fresh lime juice