A super easy Thai curry noodle soup recipe that's quick to make and perfect for the cold weather that's coming. The best part is it'll be ready to enjoy in under an hour!
Heat 1 tbsp oil in a 4 qt or larger pot over medium heat and season chicken with salt and pepper. Once the pan is hot, brown the chicken on all sides.
Add in 2 tbsp red curry paste, 1 tbsp brown sugar, 2 tsp fish sauce, shallots, ginger, garlic, and jalapeno (optional) to the chicken and saute for 3-4 minutes until everything is fragrant.
Stir in the entire can of coconut milk and 3 cups of chicken broth (or 3 tsp chicken base and 3 cups water). Bring the pot up to a boil and then add in the bell pepper and broccoli (or vegetables of choice). Bring the pot back up to a boil, then turn down the heat to a simmer for 8-10 minutes (or until all added vegetables are soft and chicken is completely cooked through).
Meanwhile, cook the rice noodles according to package instructions. Be sure to read this beforehand! The brand I use cooks in 30-60 seconds, so I prepare them right before the curry soup is ready for serving.
When ready to serve, season the soup to taste, if needed. Divide the noodles amongst your serving bowls and spoon the curry soup over top. Serve immediately with lots of cilantro and lime wedges. Squeeze lime over the top right before eating.