Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 stalks lemongrass white part only, minced
- 2 1/2 tablespoons red curry paste
- 4 cups chicken broth
- 2 cans 13.5 ounces each coconut milk
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 12 ounces shrimp peeled and deveined
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a pot, heat oil over medium. Add minced garlic, ginger, and lemongrass; cook for 2 minutes until fragrant.
- Stir in the red curry paste and cook for another minute, stirring constantly.
- Pour in the chicken broth and bring to a boil. Add the coconut milk, fish sauce, and brown sugar. Stir to combine.
- Place the chicken pieces in the pot. Lower the heat and let it simmer for 10 minutes or until the chicken is fully cooked.
- Stir the shrimp into the soup and cook for 3 to 4 minutes, or until they turn pink and are fully cooked.
- Taste the soup and adjust seasoning if needed.
- Divide the cooked noodles among serving bowls. Ladle the soup over the noodles. Top with bean sprouts and cilantro leaves. Serve with lime wedges on the side.
