In a large soup pot over medium heat, combine 6 cups chicken broth, 1 can (13.5 oz) light coconut milk, 3 tbsp red curry paste, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp ground ginger, 1 tbsp fish sauce, 1 tsp maple syrup, and ¼ tsp pink salt. Bring to a boil, stirring to dissolve the curry paste.
6 cups chicken broth, 1 can light coconut milk (13.5oz), 1 tsp garlic powder, 1 tbsp onion powder, 3 tbsp red curry paste, 1 tsp ground ginger, 1 tbsp fish sauce, 1 tsp maple syrup, 1/4 tsp pink salt
Stir in the 40 oz shredded chicken and 2 cups frozen peas. Return to a boil, then reduce the heat to low, cover, and keep warm while you cook the noodles.
40 oz boiled or roasted chicken (see notes 1), 2 cups frozen peas
Bring a separate large pot of water to a boil. Add the Chinese flat wheat noodles and cook for 2–3 minutes, or until they reach your desired doneness. Divide the noodles among serving bowls.
Homemade Chinese wheat flat noodles (see notes 2)
Stir in 3 minced green onions, ½ cup chopped cilantro, ¼ cup chopped basil, and the juice of 1 lime.
3 green onions, minced, 1/2 cup cilantro leaves, chopped, 1/4 cup fresh basil leaves, chopped, 1 lime
Ladle the hot soup and its contents over the noodles in each bowl. Serve immediately.
