sliced red onion, red chilis, cilantro, scallions to garnish
Directions
1.
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste.
2.
Fry for 5 minutes, until fragrant.
3.
Add chicken and cook for a couple minutes, just until the chicken turns opaque.
4.
Add the chicken broth, water, fish sauce, and coconut milk.
5.
Bring to a boil.
6.
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).
7.
Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve.
8.
The noodle 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.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Morgan
