- 1½ gallons chicken stock
- ½ cup fish sauce
- ½ cup curry powder (Javin brand)
- noodles (pad thai or cellophane)
- 1 ounce Pon Pon Chicken (shredded)
- red peppers (very thin julienne)
- scallions (julienned)
- Basic soup – boil stock, fish sauce, and curry together. Reheat to serve.
- To serve, add noodles to bowl, pour over hot soup, and add toppings.