Coconut Curry Noodles

Ingredients

• 180 g Rice noodles
• 400 ml Coconut milk
• 2 tbsp Red curry paste
• 150 g Spinach
• 200 g Tofu
• 200 g Roasted Chicken
• 3 pcs Garlic
• 20 g Ginger
• 2 pcs Scallion
• 1 pcs Lime
• 2 tsp Fish sauce
• 1 tsp Brown sugar
• 1 tbsp Vegetable oil
• 10 g Cilantro
• 0.75 tsp Kosher salt

Method

1. Slice {garlic}, {ginger}, {scallion}, wedges of {lime}, and finely chop {cilantro}. Shred {rotisserie_chicken} into bite-size pieces, or pat {tofu} dry and cut it into cubes so it heats through well and does not become watery in the broth.
2. Soak {rice_noodles} in a large bowl of hot water until they are pliable but still springy, then drain and rinse briefly so they do not stick.
3. Heat {vegetable_oil} in a large pan over medium heat. Stir {red_curry_paste} briefly through the oil until it darkens and becomes fragrant, then add {garlic} and {ginger} with a pinch of {kosher_salt} and cook until it smells strongly aromatic. Stir in {coconut_milk}, water, {fish_sauce}, and {brown_sugar}, bring to a boil, and let it gently simmer until the broth is lightly thickened and deeply fragrant.
4. Add {spinach} to the gently simmering broth and season with a little more {kosher_salt}. Let it wilt and stir until the leaves separate. Then add {tofu} or {rotisserie_chicken} and warm gently until everything is hot; do not let the broth boil hard so the {rotisserie_chicken} stays juicy and the {tofu} stays intact.
5. Add {rice_noodles} to the pan and toss briefly over medium heat until they absorb the broth and are just cooked. Taste and balance with {lime}. Divide among bowls and finish with {scallion} and {cilantro} for freshness and crunch.