1-Gathering and Prepping Ingredients: First, get all your ingredients ready to make cooking easier. Heat 1 tablespoon of vegetable oil in a medium pot over medium-low heat. This initial step sets the foundation for the soup’s rich flavors.

2-Cooking the Base: Next, add ½ cup thinly sliced shallots and 1 tablespoon minced fresh ginger. Cook and stir frequently for 3 to 5 minutes until they soften, building a fragrant base. Then, stir in 2 tablespoons of Thai green curry paste and cook for 1 minute, letting the spices bloom and release their aroma.

3-Simmering the Broth: Pour in 4 cups of low sodium chicken broth, 1 can (13.5 oz) of unsweetened coconut milk, 2 tablespoons fish sauce, 4 teaspoons packed dark brown sugar, 2 tablespoons fresh lime juice, and ½ teaspoon turmeric. Bring everything to a gentle simmer and cook uncovered for 5 minutes. Taste the soup at this point and adjust seasoning if needed for the perfect balance.

4-Adding Noodles and Serving: While the broth simmers, cook 4 ounces of thin rice noodles according to package instructions, then drain them. To serve, divide the noodles and 2 cups of shredded cooked chicken into bowls, ladle the hot broth over the top, and sprinkle with a handful of chopped fresh cilantro and 3 scallions thinly sliced. Offer Sriracha sauce and lime wedges on the side for extra customization. For tips on keeping things fresh, remember to reheat noodles gently if needed.