Red Curry Noodle Soup

• Servings: 7
• Difficulty: medium
• Time: 1 hour
• Tools: Large pot, Knife, Cutting board, Stirring spoon, Measuring cups, Measuring spoons

Ingredients

• 4 tablespoons (60ml) olive oil
• 2 large yellow onion, sliced
• 4 tablespoons (40g) fresh ginger, chopped
• 8 cloves garlic, chopped
• 6 tablespoons (90g) red curry paste
• 2 pound (900g) chicken breast, sliced
• 4 cans (800ml) coconut milk
• 4 heads bok choy, chopped
• 1 medium Napa cabbages, chopped
• 16 ounces (450g) vermicelli rice noodles
• 1/2 cup (30g) fresh Thai basil leaves
• 1/2 cup (30g) fresh cilantro leaves
• 4 limes, sliced
• Optional: 4 cups (960ml) chicken broth and/or 1 tablespoon (12g) sugar to tone down the spice

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced yellow onion and cook until softened, about 5 minutes.
3. Stir in the chopped ginger and garlic, and cook for another 2 minutes.
4. Add the red curry paste and cook for 1 minute, stirring constantly.
5. Add the sliced chicken breast to the pot and cook until no longer pink, about 5 minutes.
6. Pour in the coconut milk (and chicken broth, sugar, and/or fish sauce if using) and bring to a simmer.
7. Add the chopped bok choy and Napa cabbage, and cook for 5 minutes until wilted.
8. Meanwhile, cook the vermicelli rice noodles according to package instructions.
9. Divide the cooked noodles among serving bowls.
10. Ladle the hot curry soup over the noodles.
11. Garnish with Thai basil, cilantro, and sliced lime.
12. Serve hot and enjoy!