Ingredients 8 servings

• 2 cups chopped onions
• 2 small red or green chiles (such as serrano or jalapeño), seeded and diced
• 1 (2 inch) piece fresh ginger, peeled and coarsely chopped
• 2 cloves garlic, crushed
• ¼ cup macadamia nuts
• 3 tablespoons fish sauce
• 2 teaspoons dark brown sugar
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground or crushed fennel seed
• 1 teaspoon ground pepper
• 2 tablespoons peanut oil

• 6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe)
• 1 pound boneless, skinless chicken breast, trimmed
• 1 (14 ounce) can "lite" coconut milk
• 2 tablespoons lime juice, or to taste
• 2 tablespoons reduced-sodium soy sauce
• 1 (14 ounce) package extra-firm tofu, drained, cut into ½-inch cubes
• 1 cup diced tomatoes or 1 (14 ounce) can diced tomatoes, drained
• 1 (7 ounce) package mung bean sprouts (about 3 cups)
• 8 ounces bean thread noodles (see Tip)
• 3 hard-boiled eggs, thinly sliced
• 6 scallions, thinly sliced
• ½ cup coarsely chopped fresh cilantro
• Sriracha or other hot sauce for serving
• Lime wedges for serving

• Associated Recipes:
• Slow-Cooker Chicken Stock