2 tablespoons oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1 tablespoon red curry paste
3 tablespoons curry powder
½ teaspoon turmeric
1 13.5 ounce can coconut milk
4 cups veggie stock
3 tablespoons fish sauce (optional for vegetarians)
1 teaspoon sugar
8 ounces egg noodles
salt, to taste
2 handfuls raw bean sprouts, washed and trimmed
Cilantro leaves, for garnish
1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

• Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
• Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
• Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.