Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 onion , thinly sliced

  3. 2 garlic cloves , minced

  4. 2 tablespoons green curry paste

  5. 6 cups low sodium chicken broth

  6. 1 (15 ounce) can coconut milk

  7. 1 tablespoon fish sauce , plus more to taste

  8. 2 red bell peppers , thinly sliced

  9. 4 ounces thin rice noodles, broken into pieces

  10. 2 small boneless skinless chicken breasts (about 1 pound)

  11. 1 tablespoon fresh lime juice , plus more to taste

  12. 1 cup roughly chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

  2. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.


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