Ingredients

• 3 tablespoons peanut oil
• 1 cup diced onion
• 3 tablespoons minced garlic
• 1 cup coconut milk, divided
• 1 tablespoon red curry paste, or more to taste
• 2 cooked chicken breast halves, shredded
• 8 cups chicken stock
• 6 tablespoons soy sauce, or to taste
• 1/4 cup fish sauce, or to taste
• 1 1/2 pounds angel hair pasta
• 1/4 cup chopped fresh basil, or to taste

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Instructions

1. Heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes.
2. Pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. Add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. Add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. Stir basil into soup.