Ingredients
2 tablespoons butter
½ thinly sliced red onion
4 cloves smashed/minced garlic
1 teaspoon minced ginger
4 heaping tablespoons Mae Ploy curry paste
5 cups chicken stock
4 oz rice noodles (I like the ones that are thick like fettuccine)
Juice of two limes
2 teaspoons fish sauce
1 tablespoon sugar
Full fat coconut milk
2 cups shredded rotisserie chicken
Cilantro
Scallions
Instructions
Melt butter in a large pot or Dutch oven. Add red onion and sauté for 1 minute. Stir in garlic, ginger, and Mae Ploy curry paste. Cook until fragrant—your kitchen will smell amazing.
Pour in chicken stock, lime juice, fish sauce, sugar, and rice noodles. Bring to a gentle boil so the noodles cook through.
Stir in coconut milk and shredded rotisserie chicken. Lower heat to medium-low and let it simmer 10–15 minutes.
Top bowls with fresh cilantro, scallions, and a squeeze of lime. Slurp immediately or pack it into containers—the flavor actually deepens after a night in the fridge.
