Thai Green Curry Noodle Soup

Ingredients

Lime wedges

for serving

Bean sprouts

1 cup, for garnish

Fresh basil

1/2 cup, for garnish

Fresh cilantro

1/2 cup, for garnish

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Fish sauce

2 tablespoons

Mushrooms

1 cup, sliced

Zucchini

1 medium, sliced

Bell peppers

1 cup, sliced (mixed colors)

Rice noodles

8 ounces

Chicken breast

1 pound, thinly sliced

Chicken broth

4 cups

Coconut milk

1 can (13.5 ounces)

Green curry paste

3 tablespoons

Instructions

1. In a large pot, heat the green curry paste over medium heat for 1-2 minutes, stirring constantly until fragrant.
2. Add the coconut milk and chicken broth to the pot, stirring well to combine. Bring to a gentle simmer.
3. Add the sliced chicken breast and cook for about 5 minutes, or until the chicken is cooked through and no longer pink.
4. While the chicken is cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
5. Stir in the sliced bell peppers, zucchini, and mushrooms into the pot. Simmer for an additional 5 minutes until the vegetables are tender.
6. Add the fish sauce, lime juice, and brown sugar to the soup, stirring to incorporate all the flavors.
7. Divide the cooked rice noodles among serving bowls.
8. Ladle the piping hot soup over the noodles and generously garnish with fresh cilantro, basil, and bean sprouts.
9. Serve with lime wedges on the side for an extra burst of flavor.