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

1. Warm the olive oil in a Dutch oven or large pot over medium heat. Lightly season the chicken with salt and pepper, then add it to the pot. Cook for 2–3 minutes, or until the pieces begin to brown. Transfer the chicken to a plate and set aside.
2. Add the garlic, bell pepper, and onion to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften.
3. Mix in the red curry paste and ginger. Let them cook for about a minute, just until the mixture becomes fragrant.
4. Pour in the chicken broth and coconut milk. Use a spoon to scrape up any browned bits stuck to the bottom of the pot.
5. Return the chicken to the pot. Bring everything to a boil, then lower the heat and allow the soup to simmer for about 10 minutes, stirring now and then, until the broth reduces slightly.
6. Add the rice noodles, fish sauce, and brown sugar. Continue cooking for roughly 5 minutes, or until the noodles are fully tender.
7. Take the pot off the heat. Stir in the green onions, cilantro, basil, and lime juice. Taste and adjust seasoning with salt and pepper if needed.
8. Serve while hot.