Num Pong Chok

Ingredients

• Lime wedges - 4
• Fresh herbs (cilantro, mint, basil) - 1/2 cup, chopped
• Bean sprouts - 1 cup
• Chicken or tofu - 1 cup, cooked and sliced
• Kaffir lime leaves - 4 leaves
• Lemongrass - 2 stalks, bruised
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Red curry paste - 2 tablespoons
• Chicken or vegetable broth - 2 cups
• Coconut milk - 2 cups
• Rice noodles - 1 pound

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the coconut milk over medium heat.
3. Add the red curry paste and cook for 2 minutes, stirring constantly.
4. Add the chicken or vegetable broth, fish sauce, sugar, lemongrass, and kaffir lime leaves. Bring to a simmer and cook for 15 minutes.
5. Remove the lemongrass and kaffir lime leaves from the pot.
6. Divide the cooked rice noodles among serving bowls.
7. Top with the sliced chicken or tofu, bean sprouts, and fresh herbs.
8. Pour the hot curry sauce over the noodles and garnish with lime wedges.
9. Serve immediately and enjoy!