Coconut Curry Noodle Soup
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.Advertisement
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.