Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 red bell pepper (diced)
  • 1 small yellow onion (diced)
  • 3 garlic cloves (minced)
  • 3 tablespoons red curry paste
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups low sodium chicken broth (or vegetable broth for a vegetarian meal)
  • 13.5 oz can coconut milk (I used full fat)
  • 8 oz linguini rice noodles (or any rice noodle variety)
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar (packed)
  • 3 green onions (thinly sliced (also referred to as "scallions"))
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup thai basil leaves (chopped (can use regular basil if you can't find Thai basil))
  • 2 tablespoons lime juice

Instruction

  • To a large pot or Dutch over set over medium heat, add the olive oil, bell pepper, and onion. Cook until the peppers and onion are tender and translucent, about 4 minutes. Add the garlic and cook for 1 more minute.
  • Stir in the red curry paste, ginger, salt, and pepper and cook until fragrant, 1 minute. 
  • Stir in the broth and coconut milk. Bring to a boil. Once boiling stir in the rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 4 minutes (time will vary depending on the noodle variety you use).  
  • Remove from heat and stir in the green onions, cilantro, basil, and lime juice. 
  • Portion into serving bowls and top with additional lime wedges and cilantro/basil leaves. Serve immediately!