Squid Curry Soup

1. 1

   Prepare the rice noodles. Place noodles in a bowl and pour boiling water over them to cover. Let them soak as you prepare the rest of the soup, but stir them a few times so they don't stick together.

2. 2

   Heat oil in a medium or large saucepan. Add the curry paste to the oil and cook for 3 minutes, stirring often, until fragrant. Stir in the coconut milk and the chicken broth, then simmer for 2 minutes. Add the squid to the pan, then simmer for 2-4 minutes, until the tubes and tentacles have become opaque.

3. 3

   Stir in the bean sprouts and the greens of the scallions. Season the soup with nam pla, lime juice, and a pinch or two of sugar if you want to add a little sweetness, then remove it from the heat.

4. 4

   Drain the noodles and divide them among 4 serving bowls. Ladle the soup over the noodles, then garnish with cilantro or parsley.

* Per serving · 4 servings · Values may vary.