yikesadoodle!

A delicious soup for warm summer days. Add a variety of toppings to taste!

Ingredients

• Vegetable oil
• Garlic cloves, equal to ginger
• Fresh grated ginger, equal to garlic
• Lemongrass (optional)
• 1 can (4 oz) Thai red curry paste (Maesri preferred brand)
• Boneless chicken breast or thighs, thin sliced
• 4 Cups chicken broth
• 1 Cup water
• 2 tablespoons fish sauce
• 2/3 Cup coconut milk
• Dried rice vermicelli noodles
• 1-2 Cups button mushrooms
• 1 lime, juiced
• Sliced shallots, red chilis, cilantro, scallions, tomato, and lime to garnish

Directions

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
2. Add the chicken and cook fully.
3. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil.
4. Add mushrooms, cook.
5. Add noodles to boiling broth to cook. Add lime.
6. Serve with garnishes.

Recipe based on X, with modifications to taste.