Thai Red Curry Noodle Soup

INGREDIENTS
For 4 people

1 Tablespoon Olive oil
500 gr. Chicken thighs (about 4 chicken thighs) cut in bite size pieces
3 Garlic cloves minced
1 Tablespoon minced ginger
3 Tablespoons Red Curry paste
1 Red Bell pepper sliced in slivers
1 Onion halved and sliced in slivers
150 Gr. Mushrooms cut in half
1 Tablespoon Fish Sauce
6 Cups Chicken broth
1 Large can of coconut milk
1 Teaspoon Salt – Pepper to taste
3 Green Onions thinly sliced
2 Tablespoons Fresh coriander
2 Tablespoons freshly squeezed lime juice
150 Gr. Rice Noodles

PREPARATION

In a large saucepan, heat the olive oil and saute the chicken pieces until brown on all sides. Add the garlic and ginger and cook for another minute, until fragrant. Add the curry paste and cook for two minutes. Add the vegetables and saute for just one minute. Add the chicken stock, the coconut milk, fish sauce and bring to a boil. Salt & Pepper to taste.
Cook the soup for 10 minutes until the vegetables are tender, yet still firm.
In the meantime, boil some water and pour over the rice noodles and let them simmer for 5-7 minutes. Drain the water and distribute a portion in each bowl.
Pour the soup over the noodles, garnish with coriander and a squeeze of lime juice.

Serve hot – Double the recipe as it is even better the following day.