This soup offers a flavorful Southeast Asia escape for your taste buds.

Serves 4 INGREDIENTS

8 ounces rice vermicelli noodles 1 tablespoon vegetable oil 1 pound chicken thighs, cut into chunky bite-size pieces

Salt and freshly ground black pepper

1 large shallot, finely chopped, about 1/4 cup

3 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger 3 tablespoons prepared Thai red curry paste, or more to taste 1 teaspoon ground coriander 6 cups chicken broth

1 stalk lemongrass, cut into 3-to-4-inch pieces, lightly smashed

15-ounce can light coconut milk

1 tablespoon fresh lime juice, plus wedges for serving 1 tablespoon brown sugar 2 teaspoons fish sauce 2 teaspoons Asian hot sauce, such as Sriracha

2 cups bean sprouts

1 cup packed cilantro leaves and tender stems

1 red jalapeño or hot chile pepper, sliced (optional) DIRECTIONS

Cook the noodles according to the package instructions. Drain and rinse under cold water and set aside.

While the noodles are cooking, heat the oil in a soup pot. Season the chicken with salt and pepper and add to the pot without overcrowding. Cook until colored on all sides, then transfer to a plate with a slotted spoon (the chicken will continue to cook later in the soup).

Pour off all but 1 tablespoon fat from the pot. Add the shallot and saute until softened, 2 to 3 minutes. Add the garlic and ginger and saute until fragrant, about 30 seconds, then stir in the curry paste and coriander and cook until fragrant, about 1 minute more. Whisk in the chicken stock and lemongrass. Taste the stock, and if you prefer a spicier soup, whisk in 1 to 2 more tablespoons of the curry paste.

Return the chicken to the pot and simmer for 10 minutes. Add the coconut milk, lime juice, sugar, fish sauce and hot sauce. Bring to a boil and simmer until the soup is heated through.

Divide the rice noodles between serving bowls. Ladle the soup over the noodles. Garnish with the bean sprouts, cilantro and red chiles. Serve with lime wedges and additional hot sauce.