Step 1

First, puree coconut milk and roasted red peppers in blender

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.

Step 6

After stock has reduced for 5 minutes, add browned chicken.

Step 7

Cook noodles in a separate pot/saucepan according to package instructions.

Step 8

Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).