Ingredients:

  • 1 tbsp neutral oil (avocado or grapeseed)
  • 3 tbsp Thai Red Curry Paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised and cut into 3-inch segments
  • 13.5 oz full-fat coconut milk
  • 4 cups low-sodium chicken bone broth
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1 tbsp juice of lime
  • 1 lb boneless skinless chicken breast, sliced into 1/4-inch strips
  • 6 oz wide rice noodles, dried
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh Thai basil

Instructions:

  1. Soak the rice noodles in a large bowl of very hot tap water for 15 minutes. Note: This softens them just enough so they finish cooking in the broth without getting gummy.
  2. Heat oil in a Dutch oven over medium heat. Add the red curry paste and fry for 2 minutes, stirring constantly until fragrant and slightly darkened.
  3. Add the garlic, ginger, and lemongrass to the pot, stirring for 60 seconds.
  4. Pour in the thick cream from the top of the coconut milk can first. Stir into the paste until the oil begins to separate, then add the remaining coconut milk and chicken bone broth.
  5. Stir in the fish sauce and coconut sugar. Bring the mixture to a gentle simmer.
  6. Add the sliced mushrooms and red bell pepper. Simmer for 3 minutes.
  7. Slide the chicken breast strips into the broth and cook for 3 minutes until the chicken is opaque throughout. Stir in the lime juice.
  8. Distribute the softened noodles into four bowls. Ladle the hot soup and chicken over the noodles. Garnish with cilantro, Thai basil, and optional chilies.