• Serves 4
• Prep time: 10 minutes
• Cook time: 15 minutes

Ingredients

• 1 tbsp. vegetable oil
• 1/2 cup thinly sliced shallots, from 1-2 large shallots
• 1 tablespoon minced fresh ginger, from a 1 inch knob
• 2 tbsp. Thai green curry paste
• 4 cups low sodium chicken broth
• 1 13.5 oz can of coconut milk
• 2 tbsp. fish sauce
• 4 packed teaspoons of dark brown sugar
• 2 tbsp. fresh lime juice from one lime
• 1/2 tsp. turmeric

For serving

• 4 oz. thin rice noodles
• 2 cups shredded cooked chicken, from a rotisserie chicken
• A handful of chopped fresh cilantro
• 3 scallions, light and dark green parts, thinly sliced
• Sciracha sauce
• Lime wedges

Directions

• Heat the oil in a medium soup pot over medium low heat. Add the shallots and ginger, and cook, stirring frequently, until softened, 3 to 5 minutes.
• Add the curry paste and cook, stirring constantly for one minute more.
• Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice and turmeric; bring to a gentle simmer.
• Continue simmering, uncovered, for 5 minutes.
• Meanwhile, cook the rice noodles according to the package instructions.
• When ready to serve, taste the soup and adjust the seasoning if necessary.
• Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions.
• Serve with Sciracha sauce and lime wedges.
• As the soup sits on the stove, some fat may rise to the surface. Skim if necessary.

Reference

The original once upon a chef recipe.