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1
Heat the olive oil in a large soup pot over medium heat. Add the lemongrass, shallots, ginger, garlic, kaffir leaves and cilantro. Saute for five minutes, stirring often. Add 1 tablespoon of the fish sauce, 4 cups of chicken broth and one can of the light coconut milk. Bring up to a light boil, reduce heat and simmer for 20 minutes.
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2
Meanwhile, in a small bowl, combine the zest and juice of two limes, red curry paste and the remaining 2 tablespoons of fish sauce. Stir to combine and set aside.
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3
Once the broth has simmered for 20 minutes, pour it through a strainer into a large bowl to remove all of the flavor agents. Return the broth to the pan over low heat.
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4
Add the remaining can of coconut milk and the sliced mushrooms. Bring to a low boil, and simmer for 5 to 8 minutes, or until the mushrooms are cooked. Add the straw mushrooms, soy sauce, sugar and the curry paste mixture. Stir until combined. Taste for seasoning and adjust to taste with curry paste, sugar and soy sauce.
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5
Add the rice noodles and cook for 3 to 5 minutes, until al dente. Pull up the noodles in batches using tongs and snip with clean kitchen shears.
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6
Serve soup and noodles with additional cilantro, if desired.
