Yield: 6 to 8 servings

Total Time: 1 1/2- 2 hours

GATHER THE GOODS

Chicken broth

1 lb. bone in chicken thigh and breast pieces

1/2 inch ginger, grated

5 garlic cloves, grated

2 Indian bay leaves

5 lime leaves

1 cinnamon stick

1 teaspoon ground coriander or 2 teaspoons whole coriander

10 cups cold water

soup base & assembly

2 tablespoons vegetable or coconut oil

1 shallot, finely minced

1 /2 inch piece ginger

3 minced garlic cloves

2-4 tablespoons Thai red curry paste

8 cups chicken broth

1 (13.5 oz.) can coconut milk

Juice from 1 lime

1 teaspoon fish sauce

16 oz. cooked rice vermicelli noodles

2 cups cooked shredded chicken

1 cup cilantro plushes

2 large scallions, thinly sliced

1 cup roasted peanuts

MAKE IT

1. Chicken broth: in a large pot add chicken, ginger, garlic, bay leaves, lime, cinnamon, coriander, and cold water. Place over medium high heat and bring to a simmer. Simmer until chicken is tender and broth has acquired flavor, 1 hour to 1 hour 30 minutes.

2. Remove chicken, ginger, bay leaves, lime, and cinnamon. Allow chicken to cool slightly. Using cloves or tongs shred chicken into large chunks.

3. In a large pot over medium heat, heat oil. Add shallot, ginger, and garlic stirring frequently until lightly golden 5 minutes.

4. Add the curry paste (depending on how powerful you want the curry to be add more or less as desired) and stir into the shallot mixture. Cook, stirring frequently until deeply golden about 7 to 9 minutes.

5. Stir in the chicken broth, coconut milk, lime juice, and fish sauce.

6. Divide noodles among 6 to 8 bowls. Pour broth over noodles and arrange top with shredded chicken, cilantro, scallions, and roasted peanuts.