- 2 boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- 1 tbsp canola oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 8 cups chicken broth
- 1 13.5-ounce can coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 lime, juiced
- 8 oz rice noodles
- 3 green onions, sliced
- handful of fresh cilantro leaves, chopped
Chop the chicken into 1" cubes. Season with salt.
Heat oil in a large pot over medium heat. Cook the chicken in batches until golden. Remove the chicken and set aside.
To the pot, add the onion and bell pepper. Cook, stirring occasionally until they wilt and take on color. Stir in the red curry paste, garlic, and ginger. Cook until fragrant, about 1 minute.
Add the chicken broth and coconut milk. Scrape down the sides of the pot. Then add in the chicken and any juices.
Bring to a boil, and then reduce heat to a simmer and cook for 10 minutes. Then add the fish sauce, brown sugar, and lime juice. Return to a boil, and then remove from heat.
Meanwhile, heat a pot of water and cook the noodles according to the package.
In each bowl, add noodles and soup. Top with green onions and cilantro.