Hands-On Time
15 Mins
Total Time
30 Mins
4 (serving size: about 1 cup)
Greg Dupree

How to Make It

Step 1

Heat canola oil in a medium saucepan over medium-low. Add lemongrass, and cook, whisking often, until fragrant, about 2 minutes. Whisk in coconut milk, chicken broth, curry paste, and lime juice. Bring to a boil over medium-high, and cover. Reduce heat to medium-low, and simmer 10 minutes.

Step 2

Divide noodles evenly among 4 bowls. Ladle curry broth over noodles, and top with chili slices, basil, and red onion.

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