---
title: Thai Curry Soup
source: Emma
servings: 4
prep time: 15 minutes
cook time: 30 minutes
---

Heat @olive oil{1%tbsp} in a #large pot{} over medium heat. Season @chicken{1-1/2%pounds}(cut into 1-inch chunks) with @salt{} and @pepper{}. Add the chicken to the pot and cook until golden, about ~{3%minutes}; set aside.

Add @minced garlic{1%tbsp}, @red bell pepper{1} and @diced onion{1}. Cook, stirring occasionally, until tender, about ~{4%minutes}.

Stir in @red curry paste{3%tbsp} and @ginger{1%tbsp} until fragrant, about ~{1%minute}.

Stir in @chicken broth{6%cups} and @coconut milk{14%oz}, scraping any browned bits from the bottom of the pot.

Stir in @rice noodles{8%oz}, @fish sauce{1%tbsp} and @brown sugar{2%tbsp}; cook until noodles are tender, about ~{5%minutes}.

Remove from heat; stir in @sliced green onions{3}, @cilantro{1/2%cup}, @basil{1/4%cup} and @lime juice{2%tbsp}. Season with additional salt and pepper.