by THEYUMMYBOWL
Cozy up with this quick Thai Red Curry Chicken Noodle Soup. A one-pot, 30-minute dinner loaded with fresh herbs, creamy coconut milk, and tender chicken.
Cook the chicken: Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook for 3–4 minutes until golden. Remove and set aside.
Cook the veggie base: In the same pot, sauté garlic, bell pepper, and onion for 3–4 minutes until softened.
Add the aromatics: Stir in red curry paste and ginger, cooking for about 1 minute until fragrant.