1/4 lb thin rice noodles, 1 small onion finely chopped, 2tsp canola oil, 1 clove garlic, minced, 2tsp mild curry paste, 2 tsp light brown sugar, 1-14oz can coconut milk, 1 cup of chicken broth, 2 tsp soy sauce, 1-7oz can corn or 1/2 cup frozen corn kernals, 1/2 cup frozen peas, 1 cup shredded cooked chicken, 4 scallions thinly sliced, plus 2 for serving, 2 tsp lime juice, thinly sliced red chiles, and lime quarters for serving
1. cook the noodles according to what it says on the bagand themn drain and divide them omong 4 bowls
2. Saute’ the onion in the oil 5 to 6 minutes, until soft. Add the garlic, curry paste, and brown ugar, and cook 1 minute more. Add the coconut milk, chicken broth, soy sauce. Bring to a broil.
3.Add the corn, peas, chicken, and scallions Simmer for 3 minutes, until everything is hot. Remove from the heat and add the lime juice.
4. Ladle the soup over the noodles and eat immediatly. Serve with bowls extra sliced chilies, and lime quarters so that each diner can help themselves to thier favorite garner. makes 4 servings