Thai Red Curry Chicken Noodle Soup

Instructions

1. 1

   Soak or cook the rice noodles according to the package; drain and divide into bowls.

2. 2

   Heat oil in a large pot and fry the curry paste for 1 minute until fragrant.

3. 3

   Add thinly sliced chicken and stir to coat, then pour in the coconut milk and broth.

4. 4

   Simmer 10 minutes, adding sliced bell pepper for the last 3 minutes.

5. 5

   Stir in fish sauce and lime juice. Ladle over the noodles and top with cilantro.

6. 6

   For kids, use 1 tablespoon of curry paste and add more to adult bowls.