Vermicelli, as much as you desire.
To turn up the heat add:
- 1-2 tsp dried chilies
- 1-2 tsp chili sauce
Bring a pot of water to a boil. Add rice noodles and cook until soft, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. You could also boil water and pour the boiling water over the vermicelli in a medium bowl, and let them soften. We do that a lot.
Heat oil in a large saucepan over medium heat. Stir in garlic, basil, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the chopped up chicken. Coat the chicken with the curry/garlic/ginger mixture. Now,Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. It makes the chicken wonderfully tender.
Stir in coconut milk, chilies(if desired), mushrooms, spinach, & lemon juice. Increase heat to medium-high, and simmer for about 5 minutes.
Add the cooked rice noodles into the soup.
Garnish with half a boiled egg and green onion.