Red Thai Curry Noodle Soup

Boil water and cook noodles to preferred doneness. Drain and rinse with cold water.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

In the pot, add the onion and cook until translucent. 

Add the garlic, ginger, and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry paste for about 1 minute.

Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Stir in the chicken. 

Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Stir in fish sauce and brown sugar.

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

In a bowl, place a serving of noodles and then pour in the soup.