Sort ingredients
chefmomager
QR Code
Listen
Pdf
Cook the rice noodles according to package instructions, drain, and set aside.
Heat olive oil in a large pot over medium heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.
In the same pot, add garlic and ginger, sautéing until fragrant, about 1 minute. Stir in the red curry paste and cook for another minute.
Pour in the chicken broth and coconut milk, stirring well to combine. Bring to a gentle simmer.
Add fish sauce, brown sugar, bell pepper, and mushrooms. Let simmer for 8–10 minutes until vegetables are tender.
Return the cooked chicken to the pot and stir in lime juice.
Divide cooked noodles into bowls and ladle the hot curry soup over the top.
Garnish with green onions and fresh cilantro before serving.