1 whole chicken
4 cups chicken stock
1 diced onion
2 sliced leeks
3 diced celery
3 diced carrots
16 oz mushrooms
10 cloves minced garlic
1" grated ginger
5 to 10 basil leaves
1 TBS chili sauce
2 TBS lemon juice
1 TBS curry paste
1 TBS sugar
1 can coconut milk
8 oz leafy greens
1 cup rice noodles
salt to taste
Cook chicken until done. Remove meat from bones, and set aside.
In a large pot, add stock, onions leeks celery, carrots, mushrooms, garlic, ginger, basil, chili sauce, lemon juice, fish sauce, curry paste, and sugar. Cook until hot.
In a separate pot, cook rice noodles according to package directions. Strain and set aside.
When sauce is hot, add chicken, coconut milk, and leafy greens. Bring o a boil. Turn off and add noodles. Salt to taste and serve.
NOTE: You can add more chili sauce if you like it spicier.
