15-Minute Thai Red Curry Noodle Soup (4/5)

Instructions

• Heat vegetable oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper. Add to hot oil and sear until lightly golden, about 3 minutes. Transfer to a plate.
• In the same pot, add garlic, bell pepper, and shallot. Sauté until fragrant and softened, about 2 minutes.
• Add curry paste and ginger, stirring constantly until the aromatics release their flavors, about 1 minute.
• Pour in chicken stock and coconut milk, scraping up any flavorful bits from the bottom. Bring to a gentle simmer.
• Return chicken to the pot. Let simmer for 5 minutes until chicken is cooked through.
• Add rice noodles, fish sauce, and sugar. Cook until noodles become tender, about 2-3 minutes.
• Turn off heat and stir in scallions, cilantro, Thai basil, and lime juice. Season with additional salt and pepper if needed.
• Serve piping hot, garnished with extra herbs and lime wedges.