Thai Red Curry Soup

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Heat the oil in a large pot over medium heat. Add in the chicken pieces and cook for 2 to 3 minutes. Remove chicken from the pot and set aside.
1 ½ lbs. boneless, skinless chicken breast, 1 tbsp olive oil
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Pour olive oil in the pot with the chicken juice. Add garlic, bell pepper, and onion. Stir until onions are clear or about 5 minutes.
3 garlic cloves, 1 bell pepper, 1 onion
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Add in the red curry past and ginger and cook for 60 seconds. Add in the broth and coconut milk. Continue to cook for 3-5 minutes. Add in the chicken and bring all to a boil. Reduce head to low and simmer for 10 minutes. Stir every 3 minutes.
1 tbsp ginger, 1 coconut milk, 3 tbsp red curry paste, 6 cups chicken broth
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Add rice noodles and cook for an additional 5 minutes. Remove from head and serve in bowls. Top with your choice of green onions, cilantro, Thai basil, lime juice, salt and/or pepper. Enjoy!
¼ cup basil, 3 green onions, 8 oz rice noodles, ½ cup cilantro