Thai Red Curry Noodle Soup

6 servings (8 cups)

1 tablespoon olive oil	Sear chicken	Finish with herbs & lime juice
1 1/2 lb / 680 g boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper to taste
3 cloves garlic, minced	Cook aromatics
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste	Bloom curry paste & ginger
1 tablespoon freshly grated ginger	Bloom curry paste & ginger
6 cups / 1.4 L low sodium chicken broth	Simmer broth, coconut milk & chicken
1 (13.5 oz / 400 ml) can coconut milk	Simmer broth, coconut milk & chicken
4 oz / 115 g rice noodles	Cook noodles & season
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup / 15 g chopped fresh cilantro leaves
1/4 cup / 10 g chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

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