Broth Base

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1 cup coconut milk

4 tablespoons red curry paste

4 teaspoons chicken base

2 teaspoons light brown sugar

2 teaspoons peeled and grated fresh ginger

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Layers

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2 cups shredded rotisserie chicken

2 cups shredded carrots

2 cups spinach

4 (1.5-ounce) bundles vermicelli rice noodles or mung bean noodles

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For Serving

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12 cups boiling or hot water

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1. Start with the broth base: In a large or 4-cup measuring cup, whisk together the coconut milk, curry paste, chicken base, brown sugar, and ginger to evenly combine. Evenly distribute the coconut mixture into four 32-ounce wide-mouth mason jars.

2. Add the layers: Dividing evenly, layer the ingredients in the jar in this order: chicken, carrots, spinach, and noodles.

3. To serve immediately: Pour 3 cups of boiling or hot

   water, or as much as needed to just cover the noodles, into each jar. Close the lids completely and let sit for 10 minutes. Carefully, using a kitchen mitt or towel, invert and gently shake the jars to allow the chicken base to mix thoroughly with the water. Remove the lids and enjoy immediately.

4. To serve later: Cover the jars with the lids and store in the refrigerator for up to 4 days. When ready to eat, bring the jars back to room temperature to prevent cracking due to thermal shock when the boiling water is added. Continue as directed above.