Lemongrass Coconut Curry Noodles with Crispy Shallots

Instructions

1. 1

   Thinly slice the shallots. Heat 1/2 cup of coconut oil in a frying pan over medium heat. Fry the shallots until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

   ~10 min
2. 2

   Cook the rice noodles according to package directions in a large pot of boiling water. Drain and set aside.

   ~8 min
3. 3

   Finely mince the garlic and ginger. Trim and thinly slice the lemongrass stalks (discarding tough outer layers).

   ~5 min
4. 4

   In a medium saucepan, heat the remaining 1.5 tablespoons of coconut oil over medium heat. Add the minced garlic, ginger, and sliced lemongrass. Sauté for 1-2 minutes until fragrant.

   ~3 min
5. 5

   Stir in the red curry paste and cook for another minute, until fragrant.

   ~1 min
6. 6

   Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat and let it gently bubble for 5 minutes.

   ~5 min
7. 7

   Stir in the soy sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.

   ~2 min
8. 8

   Add the cooked rice noodles to the sauce and toss to coat. Stir in the fresh Thai basil leaves.

   ~2 min
9. 9

   Serve the noodle mixture immediately, topped with the crispy fried shallots and optional sliced red chilies.