Ingredients:

  • 1 tbsp Coconut oil
  • 3 tbsp Red curry paste
  • 2 cloves Garlic, microplaned
  • 1 tbsp Fresh ginger, grated
  • 1 stalk Lemongrass, bruised
  • 1 can (13.5 oz) Full-fat coconut milk
  • 4 cups Low-sodium chicken bone broth
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 1 lb Chicken breast, sliced into thin 1-inch strips
  • 4 oz Glass noodles
  • 1 red bell pepper, thinly sliced
  • 1/2 cup Fresh cilantro, chopped
  • 2 Green onions, sliced
  • 1 Fresh lime, cut into wedges

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the red curry paste, grated ginger, and microplaned garlic. Stir constantly for 60 seconds to bloom the spices until fragrant and the oil turns red.
  2. Slowly pour in the chicken bone broth while whisking to fully incorporate the aromatics. Add the bruised lemongrass stalk, fish sauce, and brown sugar. Bring the mixture to a gentle boil.
  3. Add the thinly sliced chicken breast and red bell pepper to the pot. Reduce heat to medium and simmer for 5-7 minutes until the chicken is opaque and cooked through.
  4. Pour in the full-fat coconut milk and add the dry glass noodles. Simmer for another 3 minutes until the noodles are soft and transparent. Remove the lemongrass stalk before serving.
  5. Ladle the soup into four bowls. Top with fresh cilantro, sliced green onions, and a squeeze of fresh lime juice.