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Thai Coconut Curry Soup

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
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