Thai Red Curry Noodle Soup

1 tbsp rice bran oil
680 g boneless, chicken breast, cut in 2 cm chunks
SIDS SALT & PEPPER to taste
3 garlic cloves, minced
1 orange bell pepper, diced
1 onion, diced
3 tbsp red curry paste
¼ tsp SIDS CRAZY LEMON
1 tbsp freshly grated ginger
6 cups chicken stock
380 g can coconut milk
120 g rice noodles
1 tbsp fish sauce
2 tsp brown sugar
3 spring onions, thinly sliced
½ cup chopped fresh coriander leaves
¼ cup chopped fresh basil leaves
1 tbsp freshly squeezed lime juice

Heat oil in a large stockpot or Dutch oven over medium heat. Season chicken with SIDS SALT & PEPPER to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes then set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste, SIDS CRAZY LEMON and ginger until fragrant, about 1 minute.
Stir in chicken stock and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil then reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in spring onions, coriander, basil and lime juice then season with SIDS SALT & PEPPER to taste.
Serve immediately.