BROTH:
2 t. vegetable oil
1 T. Vietnamese curry paste (the kind I found was “Madras Curry Paste” but with Vietnamese writing on the jar)
2 t. curry powder
1 c. chopped onion
2-4” pieces of lemongrass, crushed
4 kaffir lime leaves
3½ c. chicken broth
3½ c. coconut milk (use 2 cans – one regular and one light; or two regular minus cream of one)
¼ c. (Vietnamese) fish sauce
NOODLES AND CHICKEN:
½ lb. spinach
14 oz. bag fresh egg noodles (or ½ lb dried)
2 Chinese eggplant, halved lengthwise and sliced
½ - ¾ lb boneless skinless chicken cut into ½ “strips
Heat oil in large saucepan over medium heat. Stir in curry paste and powder and cook for 30 seconds. Add onions, lemongrass, and lime leaves until mixture is fragrant and onions are tender (about 2 minutes).
Stir in chicken broth and coconut milk and bring to a boil, then lower and simmer 10 minutes. Stir in fish sauce, then remove broth from heat.
Blanch spinach and drain in colander, rinse with cold water.
Cook, rinse, and drain noodles.
Bring the broth to simmer. Add eggplants and cook until tender (5 minutes). Add chicken and simmer until just tender and cooked through.
Pile noodles in bowls. Put spinach over noodles and ladle broth over all.
