In a large stock pot add the chicken pieces in the pot cover it with water (about 8 cups or so) and add in the lemongrass and a couple pinches of salt. Bring to a boil and then simmer until the meat is tender and falling off the bone. (about 45 minutes to 1 hour)

Remove the chicken from the pot and debone and shred the chicken into pieces. Put the bones back into the pot of broth.

In another pan with a touch of oil, fry the red curry paste for a minute or two. You can add more or less paste based on your heat tolerance, Add 1/2 can of coconut milk to the pan, make sure you shake and stir the can first. Combine together the curry paste and coconut milk and bring to just the beginning of a boil and then remove from heat.

In the pot of chicken broth, add in the red curry mixture and bring to a boil.

Add in the tomatoes and bring to a boil again.

Add in the fish sauce and reduce heat to a simmer for about 15 minutes

Put on a pot of water and cook the vermicelli noodles according to package directions

Set aside and put noodles in bowl.

Remove and throw away the bones and lemongrass from the stock pot

Adjust the seasonings to taste and ladle broth over the noodles

Serve with the chicken meat, greens, mushrooms, bean sprouts, cilantro, etc.

Enjoy!