[ { "@type": "HowToStep", "text": "Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally." }, { "@type": "HowToStep", "text": "Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds." }, { "@type": "HowToStep", "text": "Add the vegetable broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil." }, { "@type": "HowToStep", "text": "Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. " }, { "@type": "HowToStep", "text": "Test to ensure the noodles are ready (it may vary depending on brand, but most rice noodles will be cooked by now). I recommend the Thai Kitchen brand." }, { "@type": "HowToStep", "text": "Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. " }, { "@type": "HowToStep", "text": "Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more veg broth if you need to add more liquid (e.g. the next day). " } ]