Thai chile, jalapeno or another chile, thinly slicedoptional
Heat coconut oil over medium-high heat in a stockpot or other large pot
Add onion and cook for 4-5 minutes, or until translucent
Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
Stir in coconut milk, and bring to a boil.
Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
To serve, add ¼ cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.
Full fat coconut milk gives the soup a creamy consistency.Because some fish sauces are saltier than others, add it a tablespoon at a time, taste, and continue adding if needed.Although I'm using reduced sodium chicken stock, I haven't added any salt to this recipe because of the fish sauce. Add some to taste, if needed.Regular basil if just fine, but if you can find Thai basil, use that.Parsley can be substituted for the cilantroBe sure to cook the noodles separately, because, if you cook them right in the soup, they will overcook, and will absorb a lot of the liquid.