- 1 tablespoon of olive oil
- 1/2 medium-sized onion chopped gingerly
- 1 teaspoon created from fresh ginger (grated)
- 3 cloves of minced garlic
- 4 heaping tablespoons of Thai red paste made up of curry
- 4 cups vegetable stock or broth of chicken
- Juice squeezed out of 1 fresh lime
- 2 full cups of tap water
- 3.5 ounces of rice noodles
- 13.5 ounce of 1 can of milk (coconut)
- 2 cups of chicken (cooked)
- Basil torned (generous & fresh, handpicked)
- Handpicked fresh chopped cilantro
- Chopped scallions as per taste
- Pepper and salt as per taste
- Wedges of lime for serving
- Pick a pot, and put some onion and olive oil on the large pot over high-medium heat. Sauté it for 5 minutes and stir it once in a while. Then stir garlic, ginger, and the paste of curry and cook them for around 30 seconds.
- Add the veggies and the vegetable stock with some lime juice, water and noodles. After this, increase the flame to high and boil it gently. After boiling, stir in the chicken and milk of coconut. Then, reduce the flame to low-medium and leave the soup to simmer for 9-10 minutes.
- Test the taste. Check by tasting whether noodles are ready or not. If they are ready, then stir in cilantro, basil and some scallions. Add some pepper and salt if necessary.
- Serve the dish. Serve it immediately after it is cooked. If desired, serve with an additional wedge lime on any side. Noodles will absorb more liquid if the soup will be left longer. So, add more broth of veg if you want more liquid.
- You can add wedges of red onion and some tomatoes.
- To garnish it, add a lime wedge & mung bean sprouts can also be used.