≡ Meat Recipes +

Thai Red Curry Soup           SOURCE       DAMNDELICIOUS.NET           INGREDIENTS 1 tablespoon olive oil 600 g chicken breast, cut into 2.5cm chunks   salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red capsicum, diced 1 onion, diced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups chicken broth (1.5 litre) 400 ml can coconut milk 100 g rice noodles 1 tablespoon fish sauce 2 teaspoons brown sugar 3 green onions, thinly sliced 1/2 cup chopped fresh corriander leaves 1/4 chopped fresh thai basil leaves 2 tablespoons freshly squeezed lime juice INSTRUCTIONS 1.   Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. 2.   Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. 3.   Stir in red curry paste and ginger until fragrant, about 1 minute. 4.   Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. 5.   Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 6.   Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes. 7.   Remove from heat; stir in green onions, corriander, thai basil and lime juice; season with salt and pepper, to taste.     Serve immediately.