Coconut Curry Noodle Soup

INGREDIENTS

• 2 tablespoons oi
• 3 garlic cloves (chopped
• 1 tablespoon fresh ginger (grated)
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs (225g, sliced)
• 4 cups chicken broth (950 ml)
• 1 cup water (235 ml)
• 1 tablespoon fish sauce
• 2/3 cup coconut milk (160 ml)
• 6 oz. dried rice vermicelli noodles (170g)
• lime wedges, sliced red onion, red chilis, cilantro, scallions (to garnish)

Instructions

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
2. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water).
3. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).