Scoop the thick coconut cream from the top of just one
of the cans into a large stockpot set over a medium-high
heat. Melt the cream, add the curry paste and stir for a
few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the
chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the
contents of the second can along with the chicken broth,
carrot, lime leaves, lemon grass, fish sauce and lime
zest and juice. Grate the frozen ginger into the broth
with a Microplane grater or standard box grater. Simmer
for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles,
gently pushing them beneath the surface of the
broth. Turn off the heat and let stand until the
noodles soften, about 5 minutes. Rice noodles
don’t need to simmer like pasta to cook; they
simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the
lemon grass stalks. Taste and season with a touch
more salt (or soy sauce) as needed. Ladle into
large bowls and garnish with the green onions and
remaining cilantro leaves.
Originally Submitted
5/18/2012
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