When we lived in Edmonton, there was a little Thai place that had awesome soup. We went there just for that soup. You know how it is when you find something that you really like & you go back to that place just for that dish. It was eat-me-when-you're-sick-soup. With lots of sriracha to clear out your sinuses. Bring kleenex.
This soup isn't quite the same. In fact, I think it's better. It has a beautiful flavor, but just enough spice that it doesn't need to be squashed with a dousing of hot sauce. You can if you want, but you'll be missing out.
Adapted from this recipe.
1 package fresh rice noodles
1 tbsp coconut oil, or chili oil
1 onion, chopped
5 cloves garlic, minced
4 cups button mushrooms, sliced
4 carrots, sliced thin diagonally
2 baby suey choy, sliced (or 4 slices from a large one)
2 heaping tbsp green curry paste
4 cups vegetable stock
4 cups water
2 cups deveined & shelled prawns (omit for vegetarian)
1 tbsp gf soy sauce
1 can coconut milk
1 tbsp lime juice
Soak noodles in a bowl large enough to accommodate enough warm water to cover the noodles. Set aside.
In a large pot heat oil. Add onion & garlic and cook until translucent, about 5 minutes (don't leave unattended...). Add carrots & suey choy and cook a few minutes more.
Add green curry paste and stir to dissolve. Add mushrooms, water, vegetable stock & soy sauce and bring to a boil.
Add prawns (if applicable) and cook until the veggies are almost tender.
Grab that bowl of noodles that are soaking & separate them with your hands. You want to break up all the chunks of noodle possible. Think about when spaghetti sticks together in big clumps... break it up good & add the noodles into the soup pot.
Add coconut milk & lime juice and heat through. If you like it hot, you can add Sriracha to taste.