KHAO POON NAM JEOW PA - Fish Noodle Soup

Soak rice noodles in warm water until softened, about 20 minutes.

In a pot, combine coconut milk, chicken, fish sauce, lime juice, and chili paste.

Add lemongrass, galangal, and kaffir lime leaves to the pot.

Bring the mixture to a simmer over medium heat, cooking for 15-20 minutes.

Remove the chicken, shred it, and return it to the pot.

Stir in the pork and cook until fully cooked, about 10 minutes.

Drain the rice noodles and divide them into serving bowls.

Ladle the hot soup over the noodles.

Top each bowl with bean sprouts, shredded chicken, and pork.

Garnish with coriander and green onions.

Serve with hard-boiled eggs and lime wedges on the side.

Adjust seasoning with additional fish sauce or lime juice as desired.

Enjoy the dish hot, allowing the flavors to meld.

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