Northern Thai Curry Soup with Chicken

• Gluten free

• Meat

  • 1 1/4 lbs Chicken thighs, boneless skinless

• Produce

  • 1 Bean sprouts
  • 1 large handful Cilantro, leaves
  • 1 Cilantro, fresh
  • 1 tbsp Coriander, ground
  • 6 medium cloves Garlic
  • 2 piece Ginger, root
  • 1 Limes
  • 4 Mexico chilies, large dried New
  • 1 Red onion
  • 2 Shallots, large

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 2 (14 ounce cans Coconut milk, full-fat

• Condiments

  • 1 1/2 tbsp Fish sauce

• Pasta & Grains

  • 8 oz Rice noodles

• Baking & Spices

  • 1/2 tbsp Coconut palm sugar
  • 1 tbsp Curry powder
  • 2 tsp Kosher salt
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil, virgin

• Frozen

  • 3 Curry, fresh

Found on everydaymaven.com

Description

Ingredients

• 4 large dried New Mexico chilies, stems off, seeds removed and soaked
• large handful cilantro leaves
• 6 medium cloves garlic
• 2 large shallots
• 2 piece ginger root
• 1 T turmeric
• 1 T ground coriander
• 1 T curry powder
• 1 teaspoon kosher salt
• 2 T virgin coconut oil
• 2 (14 ounce) cans full fat coconut milk
• 4 cups low sodium chicken broth
• 1 1/4 pounds boneless, skinless chicken thighs, cut into bite sized pieces
• 1 1/2 T fish sauce
• 1/2 T coconut palm sugar
• 1 teaspoon kosher salt
• 8 ounces rice noodles, soaked
• 3 to 4 fresh curry leaves (optional)
• fresh cilantro
• bean sprouts
• limes
• red onion, thinly sliced

Directions

• Trim ends of chilies and slice in half lengthwise. Knock seeds out and place chile pods in boiling water for 20 to 30 minutes.
• Combine soaked chilies, cilantro, garlic, shallots, ginger, turmeric, coriander, curry powder and salt in the bowl of a food processor fitted with the chopping blade.
• Process until smooth. You may need to scrape down the sides a few times. If you need more liquid, add some of the chile soaking liquid to loosen. Add 1 to 2 T at a time until desired consistency is reached. It should be smooth and thick enough to coat the back of a spoon when dipped in.
• Set aside until ready to cook soup.
• Soak noodles according to directions on box. Usually 20 to 30 minutes in very hot water.
• Heat coconut oil in a large soup pot over medium heat. Once hot, add all of the curry paste. Saute for 2 to 3 minutes, stirring constantly, until fragrant.
• Add coconut milk and broth. Bring to a boil.
• Once boiling, add cubed chicken, cover, reduce heat and simmer for 20 to 25 minutes, until chicken is cooked through.
• Remove from heat and immediately add curry leaves (if using).
• Next, add fish sauce, coconut palm sugar and salt. Stir to dissolve, taste and adjust if necessary.
• Drain soaking noodes and divide among 6 bowls. Ladle broth and chicken over noodles and top with fresh cilantro, bean sprouts, lime, and thinly sliced red onion. Serve hot and Enjoy!