Ingredients (for 10-12 servings):

• 12 cups cold water
• 1 whole organic chicken
• 1 or 2 cup bamboo shoots
• 1 red bell pepper, skinned off and chopped
• 1/2 cup garlic
• 1/2 or 1 tablespoon Red curry paste, depending on your taste preferences (1/2 is less spicy than 1 spoon)
• 1/2 or 1 tablespoon Namya curry paste (if you don’t have it, replace the paste by adding 1 stalk of lemongrass, chopped in pieces, 2 kaffir lime leaves, and 3 slices of galangal in step 1)
• 1 can coconut milk
• 2 cubes chicken bouillon
• 2 cabbage leaves (optional)
• 1 bag of rice noodles
• Fish sauce

Garnishes:

Shredded cabbage, spinach, lettuce, shredded banana leaf, green onion, cilantro, basil, fish sauce.

Preparation:

1. Remove the chicken skin, cut out fat and chop the chicken into pieces. Boil 12 cups of water in a large pot, put the chicken pieces in the boiling water and remove foam from the surface in the next 10-12 minutes until the stock becomes clear. Let simmer for about 25-30 minutes until the chicken meat is ready. Remove the chicken pieces from the pot and separate meat from bones. Set the chicken meat aside.

2. Now we will prepare the spices. Chop garlic and fry it in a heated pan with some oil. Add 1/2 or 1 tablespoon of the Red curry paste depending on your taste (1/2 is less spicy than 1), 1/2 or 1 tablespoon of the Namya curry paste and 1 red bell pepper, skinned off and chopped. Stir fry for 3-4 minutes. Pour 1/2 can of coconut milk in the pan and stir it up. Remove the pan from heat when the mixture starts boiling.

3. Add the spices mixture, 2 chicken bouillon cubes, bamboo shoots, the chicken meat, another 1/2 can of coconut milk, and fish sauce to taste to the stock. Reduce heat when the soup starts boiling and simmer for about 10 minutes. If you like the coconut flavour and want a sweeter and thicker soup, you can add more coconut milk.

4. Cook rice noodles in a separate pot according to instructions on the noodles bag.

5. Add the drained noodles, garnishes, and salt to taste to the soup. Enjoy!