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1
Rinse the dried chiles, then remove and discard the stems and seeds.
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2
Put the chiles in a small bowl and cover with warm water.
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3
Let soak for 30 minutes.
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4
Lift the chiles from the soaking water, reserving 2 tablespoons of the water.
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5
Transfer the chiles to a blender, along with the chopped onion, garlic, ginger, curry powder and the reserved 2 tablespoons of water.
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6
Blend until very smooth.
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7
Heat the vegetable oil in a large saucepan over moderately high heat.
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8
Add the chile paste and fry, stirring, until fragrant and a shade darker, about 5 minutes.
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9
Add the chicken broth, coconut milk and salt and bring to a simmer.
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10
Add the chicken breasts to the pan, reduce the heat to moderately low, and simmer until the chicken is just cooked through, about 10 minutes.
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11
Using tongs, remove the chicken breasts from the pan and set aside on a plate until cool enough to handle, then tear the meat into bite-size pieces.
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12
Meanwhile, cook the vermicelli in a large pot of boiling water, according to the package instructions.
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13
Drain and rinse under cold running water until cool.
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14
Set aside.
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15
Stir the fish sauce, bean sprouts and red onion into the soup and simmer for 2 minutes.
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16
Stir the chicken back into the soup and simmer until heated through.
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17
Taste and adjust the seasonings.
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18
To serve, divide the noodles evenly between 6 deep soup bowls and ladle the soup over.
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19
Garnish with chopped cilantro and serve with lime wedges.
