Emerald Curry Noodle Soup with Crispy Shallots

Instructions

1. 1

   Thinly slice the chicken breast.

   ~5 min
2. 2

   Thinly slice the shallots and red chili.

   ~3 min
3. 3

   In a large pot, heat the vegetable oil over medium heat. Add the sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

   ~7 min
4. 4

   Add the green curry paste to the same pot (if there's excess oil, drain some) and stir-fry for 1 minute until fragrant.

   ~1 min
5. 5

   Pour in the coconut milk and chicken broth. Bring to a simmer, stirring to combine with the curry paste.

   ~5 min
6. 6

   Add the sliced chicken to the simmering broth. Cook for about 5-7 minutes, or until the chicken is cooked through.

   ~7 min
7. 7

   Stir in the fish sauce, palm sugar, and lime juice. Adjust seasoning to taste.

   ~2 min
8. 8

   Add the rice noodles to the pot and cook according to package directions, usually 3-5 minutes.

   ~5 min
9. 9

   Just before serving, stir in the fresh cilantro and Thai basil leaves.

   ~1 min
10. 10

    Ladle the soup into serving bowls. Garnish with the crispy fried shallots and sliced red chili.

    ~2 min