Red Curry Chicken Soup (Print Version)

# Ingredients:

01 - 1 small sweet onion, chopped up finely
02 - 1 ½ pounds chicken breasts, no bones or skin, cut into chunks about an inch big
03 - 1 red bell pepper, seeded and cut into strips
04 - 3 tablespoons avocado oil, split into two portions
05 - 2 teaspoons salt, separated
06 - ½ teaspoon ground black pepper
07 - 3 medium-sized carrots, peeled and sliced thinly
08 - 1 cup sliced mushrooms
09 - 4 garlic cloves, minced finely
10 - 1 teaspoon freshly grated ginger
11 - 4 tablespoons red curry paste
12 - 2 cans (13.5 ounces each) of coconut milk
13 - 4 cups chicken broth
14 - 1 teaspoon granulated sugar
15 - 6 ounces of rice noodles
16 - 1 tablespoon either fish sauce or tamari, your choice
17 - Juice from 2-3 limes, about ¼ cup, with more for topping
18 - Optional: thinly chopped green onions (both white and green parts)
19 - Optional: freshly chopped cilantro
20 - Optional: Thai basil, cut into thin strips

# Instructions:

01 - Use 1 teaspoon of salt and ½ teaspoon of black pepper to season the chicken. Heat 2 tablespoons of the avocado oil in a big pot or Dutch oven on medium. Lay the chicken pieces inside, spreading them out in one layer, and cook while stirring on and off for 4-5 minutes. As they cook, place a paper towel on a plate. When the chicken turns lightly golden, take it out and let it drain on the prepared plate.
02 - Pour the last tablespoon of avocado oil into the pot. Toss in the mushrooms, onion, carrots, and bell pepper. Cook them for around 4-5 minutes, stirring now and then, until they start to soften.
03 - Add the ginger, garlic, and curry paste to the pot. Stir and cook for no more than a minute, just until it smells fragrant. Then, add the coconut milk, chicken broth, 1 teaspoon of salt, and sugar, giving it all a good mix.
04 - Place the chicken back in the pot and gently drop in the rice noodles. Stir carefully to stop the noodles from sticking together. Turn the heat up to high and bring everything to a boil. Lower the heat to medium-low and let it simmer for 10-15 minutes, or until the noodles are tender and the veggies are fully cooked.
05 - Turn off the heat and stir in the lime juice and fish sauce, or tamari if you're using that instead.
06 - Dish out the soup into bowls and, if you'd like, scatter cilantro, Thai basil, green onions, or a squeeze of extra lime juice on top before enjoying.

# Notes:

01 - Red curry paste packs medium heat, about a 3-4 out of 5 scale. Swap it with yellow curry paste or use less if you'd prefer something milder.
02 - Mixing one can of lite coconut milk with one can of full-fat gives the perfect creamy yet light texture.
03 - Store leftovers in the fridge for up to 3 days in a tightly sealed container. Gently warm it on the stove or use a microwave, adding a splash of broth if it thickens too much.

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