Ingredients: 2 tablespoons Merris Pure Vegetable Oil 1 onion, minced 3 cloves garlic, minced 1 tablespoon minced ginger 1 tablespoon minced lemongrass 1 tablespoon red curry paste ½ pound boneless skinless chicken thighs, thinly sliced 3 tablespoons curry powder ½ teaspoon turmeric 1 13.5 ounce can coconut milk 4 cups chicken stock 3 tablespoons fish sauce (optional for vegetarians) 1 teaspoon sugar 8 ounces egg noodles salt, to taste 2 handfuls raw bean sprouts, washed and trimmed Cilantro leaves, for garnish 1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.