Spicy Thai Red Coconut Curry Noodle Soup with Chicken or Shrimp

We went grocery shopping last night to an Asian market and we stocked up.  

Ingredients

2 seasame  tablespoons oil

3 tablespoons Thai red curry paste

 

3 tablespoons of sambal oelek

8 oz. boneless chicken breast or shrimp

2 cups chicken broth

1/2 tablespoons fish sauce

2/3 cup coconut milk

1 red and green pepper julienned

1 small onion julienned

2 serrano peppers sliced into circles 

1/2 carrot sliced into circles 

1 garlic clove diced 

2 scallions sliced into circles 

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, serrano peppers, peppers, scallions, parsley or cilantro to garnish

In a large pot over medium heat, add the oil, garlic, sambal oelek, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken or shrimp and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.