Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
1 tablespoon vegetable oil
1/2 cup thinly sliced shallots, from 1-2 large shallots
1 tablespoon minced fresh ginger
2 tablespoons Thai green curry paste
4 cups low sodium chicken broth
1 can (13.5 fl oz) coconut milk
2 tablespoons soysauce
4 packed teaspoons light or dark brown sugar
2 tablespoons fresh lime juice, from 1 lime
1/2 teaspoon turmeric
4 oz thin rice noodles
2 cups shredded cooked chicken, from a rotisserie chicken
Handful chopped fresh cilantro
3 scallions, thinly sliced
Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the green curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
Meanwhile, cook the rice noodles according to the package instructions.
When ready to serve, taste the soup and adjust the seasoning. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.