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 <-- Nooooooo this creates a chemical weapon. If you have Mae Ploy brand, use 1 Tbsp at MOST and add allll the coconut milk.
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.