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Coconut Curry Noodle Soup
Ingredients
  • 2 tablespoons oil
  • 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)
  • 2 tablespoons fish sauce
  • ⅔ cup coconut milk (160 ml)
  • 6 oz. dried rice vermicelli noodles (170g)
  • lime wedges, sliced red onion, red chilis, cilantro, scallions (to garnish)
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