Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, chopped
• One 2-inch piece fresh ginger, peeled and thinly sliced
• 6 tablespoons Thai red curry paste
• 8 cups low-sodium chicken broth
• One 13.5-ounce can coconut milk
• 3 tablespoons fish sauce
• One 4-inch piece lemongrass, lightly bruised
• Kosher salt
• Pinch of sugar
• 2 pounds boneless skinless chicken breast or thighs, thinly sliced
• 3 ounces dried rice vermicelli noodles
• 1 small red onion, thinly sliced
• 1/3 cup cilantro leaves
• 1 bunch scallions, white and light green parts only, thinly sliced
• 1/3 cup torn Thai basil leaves
• Juice of 1 lime

Instructions

1. Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
2. Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
3. Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.