A delicious and hearty Red Curry Rice Noodle Soup packed with protein and vegetables, perfect for any season. The broth is flavorful with chicken, coconut milk, and fresh lime juice, creating a warm and comforting dish.
1: Heat olive oil over medium heat in a large pot.
2: Add mushrooms and onions and sauté until onions are translucent and mushrooms have cooked down, about 5 minutes.
3: Add chicken and curry paste and sauté until chicken has cooked through, about 3-5 minutes.
4: Stir in broccoli, bone broth, coconut milk, tamari, honey, and lime, and bring to a simmer.
5: Simmer until broccoli is fork tender, about 10 minutes.
6: Cook noodles according to packaging instructions.
7: Add noodles to your serving bowl and pour soup over the top.
8: Garnish with fresh herbs.
9: Store noodles separately from soup to prevent them from absorbing the broth.
10: To reheat, add noodles and soup together in a pot and bring to a simmer.
