20-Minute Thai Red Curry Noodle Soup With Chicken                            

Servings: 8

Ingredients

	kosher salt
	1/4 cup thai red curry paste
	16 cups low-sodium store-bought or homemade chicken broth
	1/4 cup fish sauces (plus more to taste)
	1/4 cup sugar (plus more to taste)
	1 1/2 tablespoons vegetable oil
	1/4 cup fresh juice from about 2 limes (plus more to taste)
	4 small boneless skinless chicken breasts halves (about 10 ounces total)
	1 pound thai-style rice noodles or thin spaghetti
	handful basil, cilantro, and/or mint leaves
	handful sliced scallions

Directions

Step 1. Set a sizable stock pot of salted water over high temperature and bring it to a boil. Meanwhile, heat oil in a sizable saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in chicken broth, fish sauce, sugar, and lime juice. Add chicken white meat halves.

Step 2. Allow mixture to come quickly to a simmer and cook until chicken is cooked through, about ten minutes. Transfer chicken to a bowl and, wearing gloves or working under cold running water, tear chicken into bite-sized strips.

Step 3. Cook noodles in boiling water according to package instructions.

Step 4. To serve, divide noodles and chicken between four large bowls. Season broth to taste with an increase of lime juice, fish sauce, sugar, and salt as desired, then pour over chicken and noodles. Divide herbs and scallions between bowl, and serve immediately with extra lime wedges.