In a big pot on medium heat, add 3 cloves garlic, minced 1 Tbsp ginger, minced (I use the preminced stuff in a tube) 2 Tbsp red curry paste 2 Tbsp sesame oil Cook for 5ish minutes (until the curry paste darkens a bit and it smells heavenly); then, add 8 oz diced chicken breast OR similar amount of peeled shrimp (for the latter, may have to adjust timing, and/or pull them out when done and add back later to avoid overcooking) Cook until just barely opaque, 5-6 minutes; then, add 6 oz coconut milk 32 oz chicken broth (I used 1 can of Campbell's + 1 can of water, and 1/2 a bouillon cube + 1 cup of water to make up 32 oz of broth and not waste part of a 2nd can) 16 oz water 2 Tbsp fish sauce Bring to a boil, add salt/water depending on your desired saltiness. Then, pour over 6-8 oz of dry rice vermicelli noodles while still very hot. Wait a couple minutes until noodles soften. Garnish with scallions, cilantro, lime juice. -- GoonsWithSpoons |