Fresh cilantro, thai basil, red chilis, and green onions, to garnish
METHOD
STEP 1
Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
STEP 2
In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
STEP 3
Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt
STEP 4
Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
STEP 5
Garnish with fresh cilantro, thai basil, red chilis and green onions.