First, puree coconut milk and roasted red peppers in blender
2. Step
Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
3. Step
In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
4. Step
Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
5. Step
Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
6. Step
After stock has reduced for 5 minutes, add browned chicken.
7. Step
Cook noodles in a separate pot/saucepan according to package instructions.
8. Step
Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy),bean sprouts, cilantro, chili oil, and lime juice (if desired).
