15-Minute Coconut Curry Noodle Soup
from https://thewoksoflife.com/

This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!

FMM: make 1/2 recipe. This is a very simple, meaning basic, Thai soup, but by the time you get things out of the freezer and the cupboard, measure out the ingredients, scrape the ginger and grate, mince the garlic, get the garmishes around, cut the chicken, etc. a good half hour has passed. Maybe 15 minutes to cook once everything is prepped.

1 1/2 Tbsp. MaePloy red curry paste for 1/2 recipe was very spicy. If you are serving this to someone who does not like hot, spicy food, cut this back to about 1/3. Also, there didn't seem to be much coconut milk in the broth. I added quite a bit more because I like the creaminess and I thought it might reduce the heat. I did add more rice noodles than it called for (4 oz. instead of 3) because that is what I broke off the bundle and I like noodles. I added the noodles to the pan and turned off the heat, and several minutes later they had not softened. I then turned on the heat for 5 minutes. Don't do this as rice vermicelli gets overcooked very easily. See below for what I would do next time. What I ate was a very spicy noodle dish. It was okay. I ate it. The next night I put it in a pie pan and heated it in the oven. Still had good flavor, but still soggy noodles.

2 tablespoons oil
3 garlic cloves (chopped)
1 tablespoon fresh ginger (grated)
3 tablespoons Thai red curry paste [cut back, this is quite spicy]
8 oz. boneless chicken breast or thighs (225g, sliced)
4 cups chicken broth (950 ml)
1 cup water (235 ml)
2 tablespoons fish sauce
2/3 cup coconut milk (160 ml)
6 oz. dried rice vermicelli noodles (170g)
lime wedges
sliced red onion, red chilis, cilantro, scallions (to garnish)

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

[I think this soup needs some vegetables. I added green onion as a garnish and thought it added to the texture. Maybe some red pepper or bean sprouts.]

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

[The noodles need just a little more cooking than putting them in the hot soup broth, and my noodles were very thin. I would put them in water until just getting limp - check frequently as they don't take long, then add them to the individual soup bowls and pour the hot soup over. If they cook too long they get very thick and gloppy.]

Makes 3 servings [the ingredients look more like 4 to me]