• 1 tablespoon neutral oil
• 1 pound ground chicken
• 4- ounce can kaeng par curry paste ((see note))
• 1 shallot, peeled and sliced into wedges
• 5 scallions, trimmed and minced; white and green parts kept separate
• 5 cups water or chicken stock
• 2 carrots, peeled and cut into rounds
• 1 bell pepper, trimmed, seeded, and sliced into strips
• ½ pound Napa cabbage, roughly chopped
• 8 ounces noodles of choice or cooked white rice for serving
• Salt

For serving:

• Thai basil leaves, minced cilantro, lime wedges, crispy shallots or sesame seeds