20-Minute Thai Red Curry Noodle Soup with Chicken

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon red curry paste
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 3 cups chicken broth
• 1 can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 8 ounces boneless, skinless chicken breasts, cut into bite sized pieces
• 3 ounces dried rice noodles or vermicelli noodles
• 1 red bell pepper, thinly sliced
• 1 cup fresh snow peas or snap peas, trimmed and halved
• 2 tablespoons fresh lime juice
• Chopped fresh cilantro leaves for garnish

Directions

Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in chicken broth, fish sauce, sugar, and lime juice. Add chicken breast halves.