Ingredients
2 cans Coconut Milk
3 3-4in stalks of Lemongrass - bruised with back of knife
1/2 bunch Cilantro (coriander)
1 Tbsp crushed Ginger or 3-4 1-inch rounds of fresh Ginger
1 Red Onion - thinly sliced
Green Onions - preferred amount - sliced
1 boneless skinless Chicken Breast - chopped
1 cup Chicken Broth
Red cabbage - preferred amount - sliced thinly
1-2 shallots - finely chopped
1-2 Tbsp Red Curry Namya paste
1 tsp Tumeric
1 Tbsp Fish Sauce
1.5 tsp Sesame Oil
1-2 servings Egg Noodles
Bamboo shoots - preferred amount - typically sliced when store bought
Directions
In sauce pan, bring water to a boil to cook egg noodles.
Warm coconut milk and chicken broth together in another saucepan on medium heat.
Bruise lemongrass with back of knife to release aromatics.
Add lemongrass, ginger, tumeric, and cilantro to broth.
In another pan, preferably a wok, heat sesame oil.
Add curry paste and shallots and fry from 1 minute over medium-high heat.
Add chicken to wok and cook until nearly done.
Add bamboo and cabbage to wok and cook for 5 minutes.
Strain aromatics from broth and return to heat.
Add onions and wok contents to broth.
Add fish sauce to taste - can increase or decrease amount according to preference.
Place cooked egg noodles into bowl and pour completed soup over.
Top with green onions, cilantro, lime juice, sambal olek, etc.
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