Spicy Thai Curry Noodle Soup

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1/4 cup Cilantro
  • 1 tbsp Coriander, ground
  • 8 Garlic cloves
  • 1 2-inch piece Ginger
  • 1 stalk Lemongrass
  • 1 Red onion
  • 2 Shallots
  • 2 Thai chilies, red

• Canned Goods

  • 2 cups Chicken broth
  • 2 14-ounce cans Coconut milk, unsweetened

• Condiments

  • 3 tbsp Fish sauce

• Pasta & Grains

  • 1 lb Chinese egg noodles

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 tsp Curry powder
  • 1 Kosher salt
  • 1 tbsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on hapanom.com

Description

Ingredients

• 1 stalk lemongrass, tough outer layer removed, bulb thinly sliced
• 2 - 3 red Thai chilies, seeded
• 2 shallots, halved
• 8 garlic cloves
• 1 2-inch piece of ginger, peeled and sliced
• ¼ cup cilantro, stems only
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder
• 2 tablespoons vegetable oil
• 2 14-ounce cans unsweetened coconut milk
• 2 cups chicken broth
• 1½ pound boneless, skinless chicken thighs, halved lengthwise
• 1 pound Chinese egg noodles
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar
• Kosher salt
• sliced red onion, bean sprouts, cilantro, lime wedges, chili oil - toppings for serving

Directions

• Prepare lemongrass water by, placing the thinly sliced lemongrass in a small bowl, then pour ½ cup of boiling water over it and allow to steep for at least 10 minutes. Then remove the lemongrass, reserving the water.
• Puree the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, add more lemongrass water, 1 tablespoon at a time, if needed.
• In a large pot over medium heat, warm the vegetable oil. Add the spicy curry puree you just made, and cook 4-6 minutes, stirring constantly.
• Add the coconut milk and broth. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook the chicken until fork-tender, about 10-15 minutes. Transfer the chicken to a plate and allow to cool slightly, then shred the meat.
• Cook the noodles according to the package directions.
• Add the fish sauce, sugar, and chicken to the soup. Season with salt, if needed. Divide the soup and noodles among bowls and serve with the desired toppings. Enjoy!