Prep:

1. Prepare the fresh ingredients: Prepare the Asian red shallots, garlic, Thai red chilies, prik kee nu green chilies (if using), baby corn, bok choy, and makrut lime leaves as indicated. Pick the Thai sweet basil leaves off the stems, then gently rinse and pat-dry. Finely shave the coconut sugar with a knife.
2. Prepare they protein(s): If using shrimp, rinse thoroughly and pat-dry with paper towels. If using fish balls, drain and pat-dry if they came in packet. If using frozen fish balls, no preparation needed. Dice, shred or slice rotisserie chicken or homemade cooked chicken if using.

Green Curry Noodles:

1. Sauté the aromatics: Heat ½ tablespoon peanut oil in a medium nonstick stockpot or saucepot over medium-high heat. Add the shallots, garlic, red chilies and green chilies and sauté for 30-40 seconds until fragrant.
2. Add the curry paste: Add the green curry paste and minced makrut lime leaves. Sauté to combine until the curry paste has broken down.
3. Build the broth: Pour in the coconut milk and chicken broth and stir to combine. Bring to a simmer.
4. Add baby corn and protein: Add the baby corn and whichever protein(s) you’re using – the fish balls, shrimp and/or chicken. Simmer for 2-3 minutes, until the shrimp have almost cooked through and the fish balls or chicken has heated through.
5. Season: Stir in the fish sauce, coconut sugar, Thai chili powder (if using) and lime juice. Taste and adjust seasonings if needed.
6. Stir in greens: Add the baby bok choy and Thai sweet basil leaves. Stir until just wilted, then switch off the heat.
7. Cook the noodles: In a separate pot of boiling water, cook the thin dried egg noodles according to package instructions. Drain and divide the noodles evenly into two bowls.
8. To Serve: Ladle the green curry soup over the noodle bowls. Garnish with chopped cilantro and serve hot.