3cupsfresh mung bean sproutsblanch briefly in boiling water
Juice of 2 limes
Fresh basil leaves
Instructions
Cook the noodles according to instruction on the package. Set aside
Making the green curry paste:
Place all the ingredients for green curry paste in a food processor and process into a paste
Preheat cooking oil in a large pot. When the pot is hot enough, add chicken pieces and stir-fry until they turn opaque, about 3-4 minutes. Add in eggplant and mushroom. Stir fry for another minute. Pour in the green curry paste and kaffir lime leaves and stir to mix everything. Add in water and bring to a gentle simmer and cook until the chicken is cooked through and the veggies are soft but not mushy
Stir in coconut cream/milk. Add in sugar and fish sauce. Bring to just a gentle simmer, not boiling. Squeeze in lime juice. Have a taste and add more fish sauce to your taste
Assembling:
Portion out the noodles and bean sprouts into individual serving bowls. Ladle some chicken, mushrooms, and eggplants over the noodles. Generously ladle the hot soup over the noodles and serve with fresh basil and extra lime on the side
Notes
You may use Rice noodles,Vietnamese Bun Bo Hue noodles, or Vietnamese tapioca noodles (Banh Canh)