Ingredients:

  • 1 tbsp (15 ml) Neutral oil (Avocado or Grapeseed)
  • 3 tbsp (45 g) Thai Red Curry Paste
  • 2 cloves Garlic, minced
  • 1 tbsp (15 g) Fresh ginger, grated
  • 1 stalk Lemongrass, bruised and cut into 3-inch lengths
  • 1 lb (450 g) Chicken breast, thinly sliced into bite-sized strips
  • 4 cups (950 ml) Low-sodium chicken stock
  • 1 can (14 oz / 400 ml) Full-fat coconut milk, unsweetened
  • 1 tbsp (15 ml) Fish sauce
  • 1 tbsp (12 g) Coconut sugar
  • 1 red bell pepper, thinly sliced
  • 1 cup (100 g) Shiitake mushrooms, sliced
  • 2 cups (60 g) Baby spinach
  • 1 large Lime, juiced
  • 4 oz (115 g) Thin rice noodles
  • 0.25 cup Fresh cilantro for garnish
  • 1 red chili, sliced for garnish

Instructions:

  1. Heat the neutral oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the red curry paste and stir constantly for 3 minutes to 'bloom' the spices until fragrant and dark mahogany in color.
  2. Add the minced garlic, grated ginger, and bruised lemongrass. Sauté for 60 seconds until highly aromatic.
  3. Pour in the low-sodium chicken stock, full-fat coconut milk, fish sauce, and coconut sugar. Bring the mixture to a gentle simmer over medium-high heat.
  4. Add the sliced chicken breast, red bell pepper, and shiitake mushrooms to the broth. Reduce heat to medium and simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender.
  5. While the soup simmers, place the 4 oz rice noodles in a separate bowl of hot water. Let them soak for 8 to 10 minutes until pliable but still firm. Drain and set aside.
  6. Stir the baby spinach into the pot. The spinach will wilt in about 30 seconds. Turn off the heat and stir in the fresh lime juice last to preserve the acidity.
  7. Remove the pot from the heat and discard the lemongrass stalks. Stir in the fresh lime juice last to preserve the acidity.
  8. Divide the soaked noodles into four bowls. Ladle the hot soup over the noodles, ensuring everyone gets plenty of chicken and veggies. Garnish with fresh cilantro and sliced red chilies.