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  • Package of boneless, skinless chicken thighs
  • 3 stalks lemongrass
  • 1 package vermicelli noodles
  • 1 1/2 cans Coconut Cream
  • 1/2 small can Red Curry Paste
  • 1 tbsp of small can Thai Noodle sauce
  • Fish sauce
  • Sugar
  • Quail eggs
  • Cilantro
  • Bean sprouts
  • Baby Bok Choy
  • Salt
  • Lime


Cook noodles, drain, let dry
Boil a large pot of water
Add chicken and lemongrass stalks
Boil till chicken is cooked through
Remove lemongrass
Set aside chicken broth
Shred chicken
In the pot, add 2 tbsp vegetable oil, minced garlic, curry paste, and Thai noodle sauce and simmer for a minute
Add coconut cream and bring to a light boil
Add shredded chicken and simmer for 5 minutes
Add 10 ladies of chicken broth
Add fish sauce, salt, and sugar to taste
Simmer for 5-10 minutes

Plate: vermicelli noodles, chicken curry soup, cilantro, bean sprouts, lime

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