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Ingredients
- 8 oz medium-width flat rice noodles
2 tbsp vegetable oil- 3 tbsp minced shallots
3 cloves garlic minced- 2 tsp minced ginger
- 2 Thai chiles split lengthwise
- 5 tbsp red curry paste
- 1 ¼ cups chicken stock
1 tbsp fish sauce- 30 oz coconut milk
- 3 makrut lime leaves or the juice of 2 limes
- 1 cup baby corn cut into 1/2-inch pieces
- 2 cups cooked shredded chicken
- salt and black pepper to taste
Garnishes
cilantro leaves- crispy shallots
lime wedges
Instructions
- Bring a pot of water to a boil. Add the noodles, cover, remove from the heat and soak for 8 to 10 minutes or until softened. Drain.
- Heat the oil over medium-high. Cook the shallots, garlic, ginger, chiles and curry paste for 3 to 4 minutes, stirring until fragrant.
- Stir in the stock and fish sauce and bring to a boil. Lower the heat, add the coconut milk and crushed lime leaves, and season with salt and pepper.
- When the broth is simmering, add the baby corn and chicken. Cook for 4 to 5 minutes, then add the noodles for another 2 to 3 minutes. Remove the chile halves and lime leaves.
Notes
Taste before adding extra salt because fish sauce and curry paste vary in saltiness.
Adapted from Teri & Jenny, submitted recipe scan.
