Thai Curry Soup with Chicken

Ingredients:

• 900 g thinly sliced ​​chicken breast or thighs, skinless and boneless
• 100 g dry rice noodles
• 2 tablespoons of vegetable oil
• 3 chopped garlic cloves
• 1 piece of ginger, peeled and grated, 5 cm long.
• 6 tbsp. Thai red curry paste
• 8 cups chicken broth
• 400 gr. coconut milk
• 3 tablespoons fish sauce
• Lemongrass stalk, 10 cm long, lightly beaten
• A pinch of sugar
• 1 small red onion, thinly sliced
• 0.33 cups cilantro leaves
• 2 bunches well-washed and thinly sliced ​​green onions (white and light green parts only)
• 0.33 cups torn Thai basil leaves
• Juice of 1 lime

Preparation:

1. Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until the mixture turns deep red and is very fragrant, about 5 minutes.
   
   Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt, and a pinch of sugar. Bring the mixture to a boil, then reduce the heat and simmer uncovered until the lemongrass and ginger are softened, about 15 minutes. Discard the lemongrass.
2. Meanwhile, place the noodles in a medium bowl and cover with hot water. Let sit for 10 minutes, then drain and set the bowl aside. Combine the red onion, cilantro, green onions, and Thai basil in the bowl and set aside.
3. Add the chicken to the broth and stir, then simmer until tender, about 5 minutes for breasts and about 15 minutes for thighs.
   
   Increase the heat to high and add the noodles. Bring the soup to a boil, then remove from the heat. Stir in the lime juice. Serve the soup immediately in deep bowls, garnished with the prepared onions and mixed herbs.
   
   Recipe chicken soup with rice noodles.