Step 1

, slice everything thinly, especially lemongrass, ginger and galangal -and place in a food processor until very finely minced into a paste. Store up to a week in the fridge or freeze.

Step 2

Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and saute 1-2 minutes. Add the broth and bring it to a simmer and any optional additions. ***If using a jarred green curry paste I like to add a  4 inch stock of lemongrass -smashed, 3 slices galangal, 3-4 kefir lime leaves.

Step 3

Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through. Stir in the coconut milk and if using tofu, add this now.

Step 4

Add the fish sauce and lime juice.

Step 5

To brighten up the soup -Place 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green.

Step 6

When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)   Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.

Step 7

You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.

Step 8

Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with bean sprouts, lime wedges, scallions & chili flakes.