1-Getting started with this recipe is simple and rewarding. Begin by gathering and prepping all your ingredients to make the process smooth. You’ll heat 1 tablespoon of vegetable oil in a pot with ½ cup thinly sliced shallots and 1 tablespoon minced fresh ginger until they soften, then add 2 tablespoons of Thai green curry paste and cook for 1 minute to release its flavors.

2-Next, pour in 4 cups of low sodium chicken broth, 1 (13.5 oz) can of unsweetened coconut milk, 2 tablespoons fish sauce, 4 packed teaspoons dark brown sugar, 2 tablespoons fresh lime juice, and ½ teaspoon turmeric. Bring this mixture to a gentle simmer and cook uncovered for 5 minutes, allowing the flavors to meld beautifully.

3-After that, stir in 2 cups of shredded cooked chicken and any additional vegetables like baby bok choy if you’re adding them. Let everything simmer for another few minutes while you cook 4 oz of thin rice noodles separately according to the package instructions. This step is crucial to avoid over-softening the noodles.

4-Once done, taste and adjust the seasoning with more lime juice or sugar as needed to get the balance just right. To serve, place the cooked noodles in bowls, ladle the hot soup over them, and garnish with a handful of chopped fresh cilantro and 3 thinly sliced scallions. Don’t forget to offer Sriracha sauce and lime wedges on the side for a personalized touch.