Thai Chicken Coconut Curry Pho

Creamy, spicy, and loaded with bold flavor — this is pho with a serious kick 💥

🛒 Ingredients

• 1 lb chicken breast or thighs, thinly sliced 🍗
• 6 cups chicken broth 🍲
• 1 can (13.5 oz) coconut milk 🥥
• 2 tbsp red curry paste 🌶️
• 1–2 tsp Mad Dog 357 Gold Hot Sauce 🔥 (careful… it hits hard)
• 3 cloves garlic, minced 🧄
• 1 tbsp fresh ginger, grated 🌱
• 1 tbsp fish sauce 🐟
• 1 tsp brown sugar 🍬
• 1 tbsp lime juice 🍋
• 6–8 oz rice noodles 🍜

🌿 Toppings (build your bowl)

• Bean sprouts 🌱
• Fresh cilantro 🌿
• Green onions 🧅
• Thai basil 🌿
• Sliced jalapeños 🌶️
• Lime wedges 🍋

👨🍳 Instructions

1. Cook noodles 🍜
   Prepare rice noodles according to package. Drain and set aside.
2. Build the broth 🔥
   In a large pot, sauté garlic and ginger until fragrant.
   Stir in red curry paste and cook for 1–2 minutes.
3. Make it creamy 🥥
   Add chicken broth + coconut milk. Bring to a simmer.
4. Cook the chicken 🍗
   Add sliced chicken and simmer until fully cooked (about 5–7 min).
5. Bring the heat 💥
   Stir in fish sauce, brown sugar, lime juice, and Mad Dog 357 Gold 🔥
6. Assemble 🍜
   Add noodles to bowls, pour over the hot broth and chicken.
7. Top it off 🌿
   Load up with herbs, sprouts, jalapeños, and extra lime.

⚡ Pro Tips

• Start LIGHT with the Gold… you can always add more 🔥
• Want richer? Add a splash more coconut milk 🥥
• Want it nastier? Hit it with extra chili oil 🌶️

Creamy. Aromatic. Brutal heat.
Pho just got dangerous 😈🔥