Ingredients

Instructions

1. 1

   Cook the rice noodles according to package instructions until tender. Drain, rinse with cold water to stop cooking, and set aside.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat.

3. 3

   Add the green curry paste to the hot oil and stir-fry for about 1-2 minutes until it becomes very fragrant.

4. 4

   Add the sliced chicken breast to the pot and cook for 3-4 minutes, stirring often, until the outside of the chicken is white.

5. 5

   Pour in the chicken broth and the coconut milk. Stir well to dissolve the curry paste into the liquid.

6. 6

   Bring the soup to a gentle simmer. Do not let it boil vigorously, as this can cause the coconut milk to separate.

7. 7

   Add the sliced red bell pepper and bamboo shoots. Simmer for 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

8. 8

   Stir in the fish sauce and brown sugar. Taste and adjust seasoning if needed.

9. 9

   Remove the pot from the heat and stir in the fresh lime juice.

10. 10

    To serve, divide the cooked noodles into bowls, ladle the hot soup and chicken over the noodles, and garnish generously with fresh Thai basil.