Ingredients

• One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
• 1 cup snow peas, halved crosswise
• 1/2 medium onion, thinly sliced
• 1 tablespoon peeled and finely chopped fresh ginger
• 2 cloves garlic, finely chopped
• 2 teaspoons Thai yellow curry paste
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• One 13.5-ounce can unsweetened coconut milk
• 2 tablespoons Asian fish sauce
• 2 tablespoons coconut sugar
• 2 cups shredded cooked chicken
• Lime wedges, for serving
• Sliced red jalapenos, for serving
• Fresh cilantro leaves, for serving
• Fresh basil leaves, for serving
• Salt
• 12 ounces dried rice or ramen noodles
• 2 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
2. Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
3. Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.