1-Getting started with this Thai Green Curry Chicken Noodle Soup is straightforward and fun: Begin by heating 1 tablespoon of vegetable oil in a medium pot over medium-low heat. Sauté the sliced shallots and minced ginger, stirring often, until they soften in about 3 to 5 minutes, then stir in the green curry paste and cook for another minute to release its flavors.

2-Next, add 4 cups of low sodium chicken broth, 1 can of unsweetened coconut milk, 2 tablespoons of fish sauce, 4 packed teaspoons of dark brown sugar, 2 tablespoons of fresh lime juice, and ½ teaspoon of turmeric. Bring everything to a gentle simmer and let it cook uncovered for 5 minutes, allowing the tastes to blend beautifully. While the soup simmers, cook the 4 ounces of thin rice noodles according to the package instructions and drain them.

3-To finish, divide the noodles and 2 cups of shredded cooked chicken into bowls. Pour the hot broth over the top and garnish with a handful of chopped fresh cilantro and 3 thinly sliced scallions. Serve with Sriracha sauce and lime wedges on the side for extra zing. Remember tips like keeping noodles separate until serving to avoid them getting too soft, and consider adding blanched vegetables like bok choy for more nutrition.