Tom Yum Noodle Soup

Tom Yum Noodle Soup
Serves 6-8

1 package of dry flat thin rice noodles
1 can coconut milk
6 cups chicken broth
6 tablespoons tom yum paste
3 garlic cloves, minced
1" knob ginger, julienned
1 lbs meat/tofu
2 tablespoons fish sauce
2 tablespoons sriracha
2 medium broccoli crowns
Scallions, cilantro, sliced chilies

Cook the noodles, drain.
Heat oil the same pan and add garlic and ginger. Cook until fragrant. Add
meat and sriracha and tom yum paste and stir fry for a few minutes until
both sides of chicken are golden brown.
Add the coconut milk, chicken broth, and fish sauce and bring to a boil.
Cover and simmer until chicken is cooked through. Taste and add more fish
sauce to taste.
Mix everything together, let heat for a minute to integrate and cook the
broccoli, and serve with toppings.