12 oz. rotisserie chicken or baked chicken,pulled into bite-sized pieces
1/2 cup bean sprouts
1/2 cup fresh cilantro leaves
garnish: lime wedges and red jalapeño slices
Soak cashews in boiling hot water for 30 minutes. Once the cashewshave softened, drain and transfer them to the bowl of a food processor. Addjalapeño, lemongrass, onion, ginger, garlic, coriander, turmeric, and cumin,blend until smooth.
Place coconut milk in a small saucepan and bring to a low simmerover medium-low heat. Once simmering, add 1 tablespoon of the spicy currypaste, and whisk to combine. Continue to simmer for 5 minutes, remove the coconut mixture from the heat, and set aside.
Heat oil in a large pot over medium heat. Once the oil is hot, add1/2 cup of the spicy curry paste, and sauté until fragrant, about 2 minutes.Add the squid ink paella base and whisk to combine. Simmer, whiskingfrequently, for 15 minutes or until flavors meld and the soup base is hot.Season to taste with salt.
Divide soup base between bowls and top with cooked vermicelli noodles. Drizzle the bowls with the curried coconut mixture and add chicken, bean sprouts, and cilantro. Garnish with lime wedges and jalapeño slices before serving