Krämig thailändsk röd curry kycklingnudelsoppa

👩‍🍳 Gör så här

1. 1
   In a Dutch oven, over high heat, melt the butter with the shallots, garlic, ginger, basil leaves, and curry paste. Cook until the curry paste has thickened, about 5 minutes. Add the chicken and bell pepper, and toss in the curry.
2. 2
   Pour over the broth, cover, and simmer 15 minutes, until the chicken is cooked through. Shred the chicken in the pot.
3. 3
   Add the coconut milk, pumpkin, tamari/soy sauce, and peanut butter. Cook for another 5 or so minutes, until warmed through.
4. 4
   Cook the noodles according to package directions.
5. 5
   Divide the noodles between bowls and ladle the soup over. Top as desired with extra coconut milk, cilantro, and pomegranate.