1- First, heat 1 tablespoon vegetable oil in a medium soup pot over medium-low heat. This step helps build the base flavor for your Thai green curry chicken noodle soup.

2- Next, add ½ cup thinly sliced shallots and 1 tablespoon minced fresh ginger, cooking and stirring frequently until softened, which takes 3 to 5 minutes. These ingredients add a fresh, aromatic layer that makes the soup stand out.

3- Then, stir in 2 tablespoons green curry paste and cook for 1 minute to release its spicy essence. Now, add 4 cups low sodium chicken broth, 1 can (13.5 oz) unsweetened coconut milk, 2 tablespoons fish sauce, 4 teaspoons dark brown sugar, 2 tablespoons fresh lime juice, and ½ teaspoon turmeric.

4- Bring the mixture to a gentle simmer and let it cook uncovered for 5 minutes, allowing the flavors to blend nicely. Meanwhile, cook 4 oz thin rice noodles according to the package instructions and drain them to keep them from getting too soft.

5- To serve, taste and adjust seasoning as needed with more lime juice or fish sauce. Divide the noodles and 2 cups shredded cooked chicken into bowls, then ladle the hot broth over the top. Garnish with a handful of chopped fresh cilantro and thinly sliced scallions from 3 pieces.

6- Offer Sriracha sauce and lime wedges on the side for extra customization. If you notice any fat rising, skim it off for a cleaner finish. For ideas on other easy recipes, check out this banana bread coffee cake that pairs well with soups for a comforting meal.