Thai Red Curry Chicken Noodle Soup

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and season with salt and pepper. Cook for 3–4 minutes, until golden. Remove and set aside.
1 ½ tablespoons olive oil, 1 ½ pounds chicken breast, Salt and black pepper
In the same pot, add the garlic, bell pepper, and onion. Sauté for 3–4 minutes, stirring now and then, until softened.
3 cloves garlic, 1 red bell pepper, 1 cup onion
Stir in the red curry paste and grated ginger. Cook for 1 minute, just until fragrant.
2 tablespoons red curry paste, 1 tablespoon freshly grated ginger
Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom.
6 cups low-sodium chicken broth, 1 can
Return the cooked chicken to the pot. Bring everything to a boil, then lower the heat and simmer for about 10 minutes.
Add the rice noodles, fish sauce, and agave or brown sugar. Simmer for 5 minutes, or until the noodles are soft.
4 ounces thin rice noodles, 1 tablespoon fish sauce, 1 tablespoon agave syrup
Turn off the heat and stir in the green onions, cilantro, basil, and lime juice.
⅓ cup cilantro leaves, 2 to 3 tablespoons fresh basil leaves, 2 teaspoons freshly squeezed lime juice
Taste and adjust with salt and pepper if needed: Serve hot and enjoy!
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