Authentic Thai Soup with Coconut Milk Better than at the Restaurant

To begin, heat sesame oil in a large saucepan over medium heat. Then, add shallots, tablespoons of fresh ginger, garlic, and fresh lemongrass. Cook the aromatics for 3 minutes.

Add the red curry paste to the saucepan and continue cooking for 2 minutes. Deglaze with curry sauce and chicken broth. Bring the soup base to a boil.

Next, add the remaining soup ingredients. Bring to a boil again and let it simmer for 5 minutes.

Meanwhile, cook rice vermicelli in a pot of boiling water (50 grams of vermicelli per serving of soup). Also, remove the lemongrass stalks from the broth.

Finally, divide the vermicelli into soup bowls and ladle the Thai broth over them. Garnish with shredded lettuce and lime wedges upon serving. Alternatively, top with sliced green onions or cilantro leaves.