Red Coconut Chicken Curry Noodles

I LOVE LOVE LOVE noodles, and this one is jam packed with yummy FLAVOR!

Ingredients:

1 tbsp Olive Oil

1 1/2 pounds skinless Chicken Breast, cut into 1-inch chunks

Salt and Black Pepper, to taste

3 Garlic Cloves, minced

1 Red Bell Pepper, diced

1 Onion, diced

1 bottle of Trader Joe’s Thai red curry

1 tbsp freshly grated Ginger

1 (5 ounce) can of Bamboo Shoots 

6 cups low sodium Chicken Broth

1 (13.5-ounce) can Coconut Milk or cream

4 Kaffir Leaves (optional)

1/2 (8-ounce) package Vermicelli Noodles

1 tbsp Fish Sauce

2 tsp Brown Sugar

Garnish:

3 Green Onions, thinly sliced

1/2 cup chopped fresh Cilantro

1/4 cup chopped fresh Basil

Mint leaves for garnish 

2 tbsp freshly squeezed Lime Juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 3 minutes; set aside.

2. Add garlic, bell pepper and onion. Cook, stirring occasionally, about 4 minutes.

3. Stir in red curry paste and ginger, about 1 minute.

4. Stir in chicken broth, coconut milk and kiefer leaves, scraping the bottom and sides of the pot.

5. Stir in chicken and bamboo shoots. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

6. Add in fish sauce and brown sugar.

7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

8. Plate the cooked Vermicelli noodles in a bowl, add in the desired amount of the soup and garnish.