1tablespoonfreshly squeezed lime juice, or more to taste
2green onions, sliced, for garnish
Sliced jalapeños, for garnish
Instructions
Heat a large pot to medium high heat. Add curry paste and 1/4 cup coconut milk and whisk until smooth, about 1 minute. Stir in remaining coconut milk, chicken stock and fish sauce.
Add chicken, vermicelli, tofu, bell pepper, snow peas and salt, to taste.
Bring to a boil; reduce heat and simmer until noodles have softened, about 8-10 minutes.
Stir in lime juice, to taste.
Serve immediately, garnished with green onion and jalapeños, if desired.