Khao Soi (Thai Coconut Noodle Soup)

• 6-8 ounces dry rice noodles or egg noodles (or sub ramen noodles, or linguini). This dish is typically made with Chinese egg noodles.  ↔ Substituir
• 1 tablespoon coconut oil, (or peanut oil or olive oil) ↔ Substituir
• 1 large shallot, finely diced (or sub half an onion) ↔ Substituir
• 2 tablespoons chopped lemongrass ↔ Substituir
• 4 garlic cloves, roughly chopped ↔ Substituir
• 2 tablespoons Thai Red Curry Paste (store-bought, I like Maseri brand), add more for spicier ↔ Substituir
• 1/2 teaspoon ground turmeric (or use grated turmeric)  ↔ Substituir
• 1/2 teaspoon yellow curry powder ↔ Substituir
• ½ teaspoon ground cardamom powder ↔ Substituir
• 14-ounce can of coconut milk, full-fat ↔ Substituir
• 1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube) ↔ Substituir
• 6 fresh kaffir lime leaves (optional, but delicious!) ↔ Substituir
• 1 thinly sliced red bell pepper (optional- sub other veggies) ↔ Substituir
• 2 tablespoons fish sauce- or vegan fish sauce ↔ Substituir
• 2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste) ↔ Substituir
• 2  tablespoons brown sugar, palm sugar or an alternative substitute ↔ Substituir
• 1 tablespoon chili garlic sauce (Sambal Olek) ↔ Substituir
• salt and pepper to taste ↔ Substituir
• 1 lime, more for serving ↔ Substituir
• 8-16 ounces protein: raw chicken breast (see notes), prawns, crispy tofu, or leftover baked chicken or rotisserie chicken) ↔ Substituir

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