Thai Red Curry Noodle Soup | Foodtalk

Ingredients

• 8 oz. rice noodles
• 3-4 skinless, boneless chicken breasts, cubed and seasoned with salt and pepper
• 3 tbsp sesame oil
• 1 large head of broccoli, cut into pieces
• 2-3 tbsp Thai red curry paste
• 1 tbsp fresh ginger, minced or shredded (see notes)
• 3-4 garlic cloves
• 1 can coconut milk, full fat
• 2 cups chicken broth (can sub vegetable or beef broth)
• 2 tbsp soy sauce or fish sauce
• chow mein noodles
• ⅓ cup shallot or red onion, diced
• 1 handful thai basil, sliced (or regular basil)
• 1 jalepeno, sliced for extra heat
• soy sauce