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Prepare the rice noodles in their own pot according to package directions. (Technically, you could cook them in the soup, but some brands and noodle-types require a longer cooking time than others, so it might be best to do it separately.) Drain, and set aside.
While the noodles cook, heat 1 tablespoon oil in a 5 qt. Dutch oven or stock pot over medium until shimmering. Season the chicken pieces with curry powder, salt and pepper. Add to the pot and cook all the way through, about 8 minutes. Remove to a plate and set aside.
Add another tablespoon oil, turn heat to medium-high and add the leeks, carrots, bok choy, bell peppers and mushrooms. Sauté, stirring constantly - like a stir-fry - for 5 minutes, until vegetables are soft but still vibrant. Use a small splash of chicken stock to deglaze the pan, if necessary. Push the veggies off to one side of the pan.
Add the remaining tablespoon of oil to the empty side of the pan and heat briefly. Add the shallots, ginger and lemongrass, stirring well, while keeping the ingredients together in a small mound. Mix in the red curry paste, curry powder, and brown sugar, heating briefly (30 seconds). Slowly add about a 1/4 cup of chicken stock and stir to create a loose paste. Add the remaining stock, plus the fish sauce, and thoroughly mix all of the contents of the pot together.
Let the soup come to a gentle boil, then reduce heat to medium-low. Return the chicken and its juices to the soup, along with the coconut milk and lime juice. Let cook for 5 minutes. Taste and add salt and pepper as needed.