Coconut Chicken Noodle Soup Recipe

Heat oil in a pan over medium heat. Sauté lemongrass and shallots. Add red curry paste and sauté until fragrant, about 3 minutes.

Add chicken and sauté until chicken becomes opaque.

Pour in chicken stock, coconut cream, and coconut milk. Add kaffir lime leaf. Bring to a simmer and boil for about 3 minutes or until chicken is cooked through.

Season with sugar, lime juice, and fish sauce.

Cook rice noodles according to package directions and portion equally among 4 bowls.

Pour soup and a good amount of chicken meat into bowls then top with cilantro, green onions, and chilies. Serve with lime wedges on the side.