• In a medium pot, heat oil over medium-high. Add ginger, shallot and garlic, cooking 1 to 2 minutes. Stir in curry paste, turmeric and flour; cook 1 minute. Whisk in broth and coconut milk, scraping up browned bits from bottom of pan. Bring to a boil, add chicken and reduce heat to a low simmer. Cover and simmer 20 minutes, until chicken is cooked through.

  • Remove chicken with tongs and shred into large pieces. Whisk in fish sauce, brown sugar and lime juice. Return chicken to pot.

  • Divide noodles evenly among 4 shallow bowls and ladle soup on top. Sprinkle with sprouts, cilantro, shallots, crispy noodles, lime and chili oil, if using.

Nutrition Facts

600 calories; 15 g total fat; 7 g saturated fat; 790 mg sodium. 77 g carbohydrates; 1 g fiber; 10 g sugar; 38 g protein;