Cilantro ( in soup & as topping)
1 small jar Red Curry paste
1 small can tomato paste
Dashes of Red chili oil
Dashes of Red chili pepper flakes
2 cans of good quality Coconut milk
Lime juice from 1-2 limes
2 bottles Clam juice
5 spice powder in dashes
Small knob of ginger, grated
Small shallot, minced
Bean sprouts
1 carton of Mushrooms, in chunks or sliced
2 bunch of baby Bok choy, in chunks or slices
Rice Noodles
1-2 packages chicken breast in chunks, or medium to large shrimp.

Omit or add lemongrass ( do this when sauté ginger & shallot) or vegetables as pea pods, edamame, broccoli, water chestnuts, etc.

1 small jar Red Curry paste 1 small can tomato paste 2 can s of good quality Coconut milk 2 bottles Clam juice 5 spice powder in dashes 1 carton of Mushrooms, in chunks or sliced 2 bunch of baby Bok choy, in chunks or slices 1 -2 packages chicken breast in chunks, or medium to large shrimp.

Mix tomato paste and Red Chili paste together with dashes of red pepper chili flakes and red chili oil ( or even sriracha instead) to taste, let sit

Soak rice noodles in hot water for 3-5 minutes while cooking, drain..

Sauté the ginger & shallot until half done, cook the chicken until done, add clam juice, add 5 spice powder in dashes, let it simmer.

Mix coconut milk with mixed tomato paste & Red curry paste slightly, add into chicken mixture, simmer. Add bok choy, some cilantro, bean sprouts, mushrooms, juice of one or 2 limes.

Add rice noodles, mix well & top with remaining cilantro when serving.