Coconut Curry Soup with Rice Noodles

A rich, creamy, and spicy Coconut Curry Soup with Rice Noodles, perfect for a quick weeknight dinner.

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Combine shallots, garlic, Thai red curry paste, lemongrass, and ginger in a food processor. Blend until smooth, about 1-2 minutes.
In a large pot, heat a splash of oil over medium heat. Cook shrimp until vibrant pink and opaque, about 2-3 minutes per side. Remove and toss with chili paste.
Add the blended paste to the pot and sauté over medium heat for around 2 minutes until fragrant.
Stir in chicken thighs and coconut milk; cook until chicken is tender, about 8-10 minutes.
Whisk reserved coconut milk with cornstarch and add to the pot with chicken broth. Simmer for about 5-7 minutes until thickened.
Cook rice noodles according to package directions. Drain and rinse, if necessary.
Ladle the Coconut Curry Soup over noodles in serving bowls. Garnish with bean sprouts, cilantro, lime, and additional toppings as desired.

Feel free to swap proteins for tofu or use pre-cooked chicken to cut down on cooking time. Customize heat levels with chili paste at the table.