Red Curry Chicken Noodle Soup

Heat the vegetable oil in a large pot over medium heat. Add the curry paste and mix to combine it with the oil until it sizzles. Then add the chicken broth and whisk to combine with the curry paste. Add the lemongrass, lime leaf, fish sauce, sugar, and lime juice. Allow to simmer for 15-20 minutes. Remove the lemongrass and lime leaf.

Add the chopped chicken, mushrooms and rice noodles. Bring to a simmer and cook the noodles according to package directions. Before serving pick up the noodles with tongs and snip them with kitchen shears for easier eating. Garnish with cilantro.