Pretty simple to make overall.
I put a litre of chicken stock in a large pot, added a cup of coconut milk, 2 T of fish sauce, 2 T dark sugar, 2 T of tamarind paste, juice of two limes, 1 tsp of turmeric, a 1 1/2 in piece of ginger, shredded, and a good squirt of siriacha and spoon of garlic chili paste. Bring to a boil. Cover a package of rice noodles with hot water and let rehydrate. (More on this later)
In a skillet I put shredded carrots, slivers of bell pepper, sliced mushroom, diced bok choy in some chicken stock that barely covered and simmered until soft.
Add frozen shrimp to boiling stock and turn off heat. Add vegetables and shredded rotisserie chicken.
Drain noodles and put in bowls, ladle broth over and top with cilantro.
Note: we decided we didn’t care for the noodles so the next time I’m either making rice or ramen noodles.
