2 cans coconut milk, about 4 cups, reserve 1 cup of the thicker cream at the top of the can
1 tablespoon Thai green or red curry paste
2 chicken breasts, thinly sliced
4 cups chicken stock
2 tablespoons grated fresh ginger
8 lime leaves (optional)
2 bunches of lemon grass, halved lengthwise
1 bunch of cilantro, well rinsed, root thinly chopped, leaves reserved
2 tablespoons fish sauce
2 limes, juiced and zested
1 8 oz. package rice stick noodles
2 cups bean sprouts
4 cups chopped Asian greens such as bok choy or spinach
1 bunch green onions, green tops chopped, white bottom discarded
Heat a heavy bottomed saucepan or soup pot over a medium-high heat. Add 1 cup of the thicker coconut cream and the curry paste. Cook, stirring constantly, until the coconut oil begins to separate, about five minutes. Add the chicken and continue cooking and stirring for another five minutes.
Add the remaining coconut milk, chicken stock, ginger, lemon grass, lime leaves, lemon grass, cilantro root, fish sauce, lime juice and lime zest. Bring to a full boil reduce heat to low and simmer 20 minutes. Remove the lemon grass sections and discard.
Bring the broth back to a full boil. Stir in the noodles, bean sprouts and bok choy. Turn off the heat and let sit for five minutes. Stir in the cilantro leaves and green onions then serve immediately. Enjoy!