You can make this with chicken, turkey, pork, or tofu. Whatever you want!
Lime leaves aren’t easy to find (at least not near me), but I get them on and since they’re dried they will keep on your spice rack and add great citrus flavour to many dishes. Just remember to remove them before eating, like bay leaves.
(Vegetarian if you use vegetable broth and tofu or tempeh.)

2 Tbsp SOOC Ginger & Black Garlic Olive Oil
1 lb boneless skinless chicken breasts, cut into thinner slabs/fillets
(you can also use leftover cooked poultry, just add it at the end with the noodles)
1 onion, chopped
2 medium carrots, sliced
2-4 Tbsp red curry paste
1 Tbsp freshly grated ginger
4 garlic cloves, minced
2 Tbsp SOOC Umeboshi Plum White Balsamic Vinegar
5 cups broth, poultry or vegetable
2 14 oz. cans coconut milk
2 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp brown sugar
5-6 kaffir lime leaves (find them on Amazon if you can’t find locally)
1 Tbsp dried basil
1 tsp salt
1/2 tsp pepper
8 oz. cremini mushrooms, sliced
1 red bell pepper, chopped
1 cup chopped bite-size cauliflower florets
3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**
1/4 cup chopped cilantro
2-3 Tbsp fresh lime juice
2 tsp sriracha or more to taste
crushed peanuts
chopped cilantro
lime juice
Heat 1 Tbsp SOOC Ginger & Black Garlic Olive Oil in a large soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
Add the remaining olive oil to the pot and heat over medium-high heat. Add onions and carrots and sauté for 3 minutes.
Add curry paste, ginger, and garlic, and sauté for 2 minutes more. Mix 2 Tbsp water with the SOOC Umeboshi Plum White Balsamic, add to the pot, and deglaze by scraping up any browned bits in the bottom of the pot.
Add chicken BACK TO POT followed by broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to the pot. Simmer for approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha.
Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.