Why This Recipe Works

This recipe was originally published in Cooking with My Dad, the Chef. From Verveine Oringer: When my family was living in Paris for a little while, my parents would take us for Vietnamese food whenever they wanted a break from eating French food. (There is a large Vietnamese community in Paris and lots of Vietnamese restaurants.) They would order a bunch of different dishes, like crispy fried spring rolls, pork meatballs, fresh salads, and noodle soups similar to this one. The rule was that we had to try at least one bite of everything on the table. Those soups quickly became some of my favorites. The broth always has so much flavor and I’ve never met a noodle I didn’t like.

Before You Begin

Thai curry paste can range from mild to spicy. Give yours a little taste and decide whether you want to use 2, 3, or 4 tablespoons, depending on how spicy you like it. —Verveine Oringer

Instructions

In Dutch oven, combine oil and curry paste. Cook over medium heat, stirring occasionally with wooden spoon, until fragrant, about 3 minutes.

Add chicken and use wooden spoon to break up chicken into small pieces. Cook until chicken is no longer pink, about 4 minutes.

Add coconut milk, fish sauce, sugar, and 2 cups water. Bring to a boil. Reduce heat to low, and gently simmer (small bubbles should break occasionally across surface of mixture) until slightly thickened, about 45 minutes. Turn off heat.

While curry cooks, set colander in sink. Add remaining 4 quarts water to large pot. Bring to a boil over high heat. Turn off heat. Carefully add noodles to pot. Let sit, stirring occasionally with clean wooden spoon, until noodles are tender but still a bit chewy (see package directions for timing).

Ask an adult to drain noodles in colander in sink. Rinse well under cold water. Use tongs to divide noodles evenly among serving bowls.

When curry is ready, use ladle to divide curry evenly among bowls of noodles (noodles should be swimming in sauce). Sprinkle scallions, basil, and cilantro over top. Serve with lime wedges, sriracha, and extra fish sauce.