Recipe: My husband's favorite Soup

This is a Thai Curry noodle soup based on a dish we have had many times at our local Thai place. I cobbled together this version from the regular grocery store, but if your regular super market isn't as thoroughly stocked as ours, then you might have to make a trip to an Asian market.

Ingredients:

1 quart chicken broth

4-6 ounces red curry paste

1 package (13 ounces) of rice noodles.  I use the 1/4 inch wide ones

2 bunches of scallions, finely chopped

1-3 tsp chili garlic sauce (to taste)

1 tsp fresh grated ginger

1lb ground chicken

3 limes, sliced

1 bunch cilantro, stemmed and chopped

6-10 basil leaves, stemmed and ripped

Fish sauce- a splash

soy sauce- a splash

1 can coconut milk

sesame oil

Optional: bean sprouts

To prepare:
Brown the chicken in sesame oil with about half the ginger
Prepare the noodles according to package directions and drain
In a large pot, combine the broth, curry paste, and coconut milk
Add in the cooked chicken, the rest of the ginger, and the soy sauce, chili garlic sauce and fish sauce
Stir thoroughly be sure the curry paste is incorporated, and taste to adjust the soy, fish sauce and chili garlic.
Add half the basil and simmer 10 minutes.

Serve by pouring the broth mixture over the noodles, in a large bowl, and garnish with large amounts of chopped scallions, shredded basil leaves, cilantro, and lime wedges.  Squish the limes on in there for extra yumminess. If you are using the bean sprouts, those go on top.