Yellow Curry Noodles

1/2 small yellow onion, diced

3 stalks of scallions, sliced

8 cloves of garlic, peeled and roughly chopped

1 1/2 inch piece of ginger, peeled and sliced

2 teaspoons ground coriander

2 teaspoons ground turmeric

3 Thai chilis, sliced

3 tablespoons lemongrass paste

2 tablespoons canola or vegetable oil

2 teaspoons curry powder

5-6 cups vegetable stock

1 teaspoon kosher salt

2 tablespoons honey (or any sweetener of choice)

1 teaspoon fish sauce

1 tablespoon soy sauce

1 can full-fat coconut milk

10 ounces cubed, cooked chicken breast

3 cups bean sprouts

2 carrots, sliced or julienned

8 ounces cooked rice noodles

Juice from 1 lime (about 2 to 3 tablespoons) (plus extra wedges for serving)

Sliced scallions, for serving

Make the curry paste: Add the onions, scallions, garlic, ginger, coriander, turmeric, Thai chilies and oil to a food processor. Blend until a paste forms. You may need to scrape the sides of the bowl occasionally to ensure all ingredients are being incorporated. Set aside.

Heat the pot over medium heat and cook the paste, stirring frequently to keep it from burning. Add the curry powder, vegetable stock, salt, honey, fish sauce, and soy sauce. Bring to a boil. Once broth boils, add coconut milk. Lower heat and simmer for about 10 minutes.

Add cooked chicken, bean sprouts, and carrots and simmer until chicken is cooked throughout. In a large serving bowl, plate cooked noodles, pour broth, chicken and vegetables over top, and garnish with fresh lime and scallions.