Begin by preparing all your ingredients. Make sure to have your noodles, vegetables, and chicken ready to go. This will make the cooking process smooth and enjoyable.
Next, bring a pot of water to a boil over medium-high heat. Once boiling, add the fresh noodles and cook until they are al dente, which usually takes about three to four minutes. Keep an eye on them to avoid overcooking. Once done, drain and set aside.
In a large soup pot, heat your chicken broth over medium heat. When it starts bubbling, add in the red curry paste and stir until it's fully dissolved. The aroma will be absolutely intoxicating!
Now it’s time to add the cubed chicken breast into the broth. Stir to combine and let the mixture come to a gentle boil. This step ensures the chicken cooks through and absorbs all those lovely flavors.
After a few minutes, introduce the sliced red bell pepper and green peas into the pot. These colorful veggies not only enhance the flavor but also add a beautiful visual appeal to your soup.
Next, pour in the coconut milk, fish sauce, sugar, and lime juice. Stir everything together and let it simmer for about one minute. The soup should look rich and creamy at this point.
Once everything is well combined, turn off the heat. You can taste and adjust the seasoning if needed, adding more lime juice or sugar as desired.
To serve, divide the cooked noodles into bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a nice amount of chicken and vegetables.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for a zesty kick. Enjoy your Thai Chicken Noodle Soup hot and fresh!
