Thai Red Curry Noodle Soup

1 Tbs olive oil

1.5 pounds boneless, skinless chicken, cut to bite-sized pieces

to taste Salt and pepper,

3 garlic cloves, minced

1/4 red bell pepper, diced

1/4 onion diced

3 Tbs red curry paste

5 cups chicken broth

1 can lite coconut milk

1 (14 ounce) package of rice noodles

1 Tbs fish sauce

2 tsp brown sugar

1 bunch green onions

1 bunch cilantro

1/2 lime squeezed juice

Heat olive oil in a large stock pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to stock pot and cook until golden brown then set aside.

Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 2-3 minutes.

Stir in curry paste, about 1 minute.

Stir in chicken broth and coconut milk, scraping any brown bits from the bottom of the pot.

Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, about 10 minutes.

Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.

Remove from heat; stir in green onions cilantro, and lime juice.

Walla!!! It s ready to be served!!!