Spicy Thai Red Curry Soup | Recipe Cart | Recipe Cart

Ingredients

• 8 oz flat rice noodles (medium width, same as used for Pad Thai)
• 2 tbsp vegetable oil
• 3 tbsp minced shallots
• 3 garlic cloves, minced
• 2 tsp minced ginger
• 2 Thai Chiles, split in half lengthwise
• 5 tbsp red curry paste
• 1¼ cups chicken stock
• 1 tbsp fish sauce
• 30 oz coconut milk (2 cans)
• 3 makrut lime leaves (or the juice of two limes)
• 1 cup baby corn (cut into ½ inch pieces)
• 2 cups cooked shredded chicken
• salt and pepper to taste
• cilantro leaves
• crispy shallots
• lime wedges