2 tablespoons oil
1 onion (minced)
3 cloves garlic (minced)
1 tablespoon ginger (minced)
1 tablespoon lemongrass (minced)
1 tablespoon red curry paste
1/2 pound boneless skinless chicken thighs (thinly sliced)
3 tablespoons curry powder
1/2 teaspoon turmeric
13.5 ounces coconut milk (400 ml)
4 cups chicken stock (950 ml)
3 tablespoons fish sauce (optional for vegetarians)
1 teaspoon sugar
8 ounces egg noodles (225g)
salt (to taste)
2 handfuls raw bean sprouts (washed and trimmed)
Cilantro leaves (for garnish)
1 lime (cut into wedges)
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze