1pkgrice noodles, cooked according to package instructions
Aromatics
5 lime leaves, smashed
2inchessliced galangal root, smashed
2strandslemongrass, smashed
Instructions
With the back of a knife or in mortar and pestle smash all of the aromatics until fragrant.
In a medium hot pan, simmer curry paste and aromatics with one can of coconut milk until fragrant, about 1 minute.
Add remaining coconut milk, fish sauce, and brown sugar. Stir to combine.
Add carrot medallions, potato cubes, eggplant, and red pepper with chicken broth. Simmer for 30-45 minutes or until vegetables are tender.
Add shredded chicken and frozen peas. Bring back to a simmer and simmer for 2 minutes or until chicken is warm.
Add lime juice, mix and serve.
Serve over Rice Noodles. Cook according to package instructions and add to soup when serving.
Notes
If you want a more brothy soup like consistency, use one can of coconut milk with 4 cups of broth. I like my soup thick and with lots of vegetables. Adjust your vegetables if you think it's too much for the soup.Rice noodles are optional. I love it with and without!