Thai-inspired Red Curry Noodle Soup with Chicken

Step 1

Heat olive oil on medium-high heat in a large saucepan or soup pot. Add sliced bell peppers and sliced zucchini, sprinkle lightly with salt, and cook for about 5 minutes or more, stirring once, until softened. Remove to a plate.

Step 2

Add chopped onions, carrots, and sliced chicken to the same saucepan. Add another tablespoon of olive oil if needed. Sprinkle with dried basil and a little salt, and cook on medium heat for about 5 minutes.

Step 3

Add minced garlic and red curry paste - stir with the chicken, onions, and carrots on medium heat for 1 minute.

Step 4

Add coconut milk, chicken broth, fish sauce, and honey.

Step 5

Boil for about 1 minute, stirring everything well. Then, reduce to a simmer and cook, covered, for about 10 minutes until the chicken is cooked.

Step 6

Add rice noodles (or ramen noodles) and cook for 5 more minutes on low heat (simmer) until the noodles are soft.

Step 7

Remove from heat. Adjust seasonings: add 2 tablespoons of lime juice (or more) and 1 more tablespoon of fish sauce (if needed). Add more honey if desired.

Step 8

Stir in cooked sliced bell peppers and zucchini.

Step 9

Serve in individual bowls, topped with peanuts, lime slices, and fresh basil.