Preheat oven to 400°F. , till the hen is tender.
Whereas the hen is baking and cooling, mix ¼ cup water with the mushrooms in a heavy-bottomed pot. Prepare dinner mushrooms over medium-high warmth till all water evaporates. Drizzle with somewhat olive oil and brown the mushrooms.
When the mushrooms are frivolously browned, add the hen inventory, coconut milk, lime zest, lemongrass paste, pink curry paste, soy sauce and fish sauce. Stir effectively in order that the curry paste is totally combined and dissolved.
Convey combination to a boil, then cut back warmth to medium-low and simmer for five minutes.
Reduce the hen thighs into bite-size items and add to the soup. Regulate warmth to take care of a simmer. Add pink bell pepper slices, snow peas, and scallions. Stir to mix and add noodles.
Stir to loosen the noodles and prepare dinner for one more 5 minutes. Flip off the warmth, stir within the chiffonade basil and we’re able to serve!
Serve in bowls and high with chili garlic sauce, lime wedges and extra contemporary basil leaves if you want.
