Thai Curry Noodle Soup (serves 4)

4 cups chicken stock
1 pack (12 oz) Curry Simple red curry sauce
1 lb rice noodles or thin egg noodles
2 cups bean sprouts
3-4 kaffir lime leaves (optional)

Toppings:
1/2 lb raw shrimp in shells
8 fish balls
8 fried tofu puffs, sliced

Garnishes:
lime wedges
fresh mint, thai basil and/or cilantro leaves, roughly chopped
sliced green onion
crispy fried shallots
crushed peanuts

Cook the noodles according to the package directions. Rinse thoroughly under cold water, drain well and divide into four large soup bowls.

Bring the chicken stock to a boil and add the shrimp. Turn off heat, cover and let sit for a few minutes. The shrimp should cook in less than three minutes. Remove shrimp and set aside. When cool enough to handle, peel and discard shells.

Strain the stock, bring back to a boil and add the red curry sauce and kaffir lime leaves if using. Add fish balls and simmer for a few minutes until they are heated through.

Put 1/2 cup of bean sprouts or shredded cabbage in each bowl of noodles and top with peeled shrimp and sliced tofu puffs. Distribute fish balls and fill bowls with hot soup.

Put the garnishes in bowls on the table for individuals to add as they please.
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Feel free to improvise on the toppings. Here are some suggestions. Cook the ingredients as needed in the stock, before adding the curry sauce.

- sliced fish cake
- fresh white fish, cubed
- fresh tofu, cubed
- fresh vegetables: green beans, bell peppers, mushrooms, eggplant, tomatoes, zuchhini, squash, daikon, cabbage, bok choy...
- canned straw mushrooms
- canned bamboo shoots