1/3 can of red curry paste (or desired heat)
1 can of coconut milk
1 can of low sodium chicken broth
Ground Pork (about 1 lb.)
Kaffir Lime leaves
a pinch of sugar
fish sauce or salt
1 package of thin rice vermicelli
Shredded cabbage or lettuce
Shredded banana blossom
Add the remaining coconut milk and one can of low sodium chicken broth and the Kaffir Lime leaves, lemon grass and galangal. Let it simmer. At this time boil the rice vermicelli according to the package instructions. After the noodles cook, I take them and rinse witch cold water and form little bundles of noodles just to make it easier for serving.
To serve the dish, place 2 or 3 'bundles' of the noodles in a bowl. Add the spicy soup and garnish with the herbs, bean sprouts, long green bean, shredded vegetables (lettuce/cabbage, carrots and banana blossom)and lime slices.