Ingredients
Total Time: 1 Hour
1 yellow onion (chopped)
1 green bell pepper (chopped)
1.5lbs chicken breast (thinly sliced – about 1/8″-1/4″)
8 cloves of garlic (minced)
1 shallot (minced)
3 Thai green chilies (chopped)
3 – 4 Tbsp red curry paste
6 cups chicken stock
1 can full fat Thai coconut milk
handful of Thai basil leaves (chopped / torn)
1 bunch cilantro stems (minced)
handful of cilantro leaves (chopped)
2 Tbsp light brown sugar
2 Tbsp Thai thin soy sauce (Golden Mountain)
2 – 3 Tbsp fish sauce
3 Tbsp lime juice (additional lime wedges for serving if desired as well)
1 – 2 tsp MSG
1 tsp salt
1 tsp pepper
fresh bean sprouts (optional)
3 green onions (white and green parts, sliced thin)
Chili crisp or sambal olek (small spoonful in the bottom of the bowl before filling with broth)
fresh rice noodles (dry is ok as well, but fresh is better)
Procedure
In a large pot, start by sauteing the chicken in vegetable oil over medium-high heat. Add salt and pepper. Remove and set aside once the chicken is cooked.
Turn the heat down to medium, and add a splash of oil if needed. Saute the garlic, shallot, Thai chilies, and minced cilantro stems for a few minutes until aromatic.
Add the chopped onion and bell pepper, and continue to saute for another few minutes.
Once the onions begin to soften, add the curry paste, sugar, and saute for another few minutes until evenly mixed, and the oil begins to separate from the curry paste.
Add 6 cups of chicken stock to the pot, deglazing and scraping up any browned bits that may have accumulated. Turn to med-high heat and bring to a boil. While the stock is heating up, add a second pot of water to the stove and bring to a boil.
Once the chicken broth comes to a boil, reduce the heat to medium and let simmer for about 10 minutes.
Add one can of coconut milk to the pot, and stir to combine evenly.
Add the cooked chicken to the pot, and bring back to a boil, then reduce heat and simmer for another 10 minutes.
Add lime juice, fish sauce, golden mountain sauce, basil leaves, and MSG to the pot, and stir to combine. Reduce the heat to low.
Using a mesh sieve, dip the fresh rice noodles in the pot of boiling water for about 5 – 10 seconds, or however long the packaging calls for to properly blanch the noodles. (Be careful not to overcook the rice noodles. They don’t take but a few seconds in boiling water, and the hot broth will also continue to cook the noodles in the bowl)
Add one spoonful of chili crisp or sambal olek to the bottom of the bowl, then a serving of noodles.
Ladle hot broth over the noodles to fill the bowl.
sprinkle fresh green onions, and cilantro leaves over the top of the soup.
If desired, serve with fresh bean sprouts and lime wedges on the side.