Coconut Curry Chicken Noodle Soup
This one takes a bit of prep work and time, but is worth it for a nice twist on a comfort soup.
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2 tablespoons vegetable oil
1 small onion, minced 1 tablespoon minced ginger 1 tablespoon minced lemon grass or pale green cilantro roots 2 cloves garlic, minced 1 teaspoon dark red chili paste, such as sambal, more for serving ¾ pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces 3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese ½ teaspoon paprika 1 can (14 ounces) unsweetened coconut milk ½ cup half-and-half 4 cups chicken stock ¼ teaspoon ground turmeric 2 tablespoons fish sauce 1 tablespoon sugar, more to taste About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional) 8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun Salt to taste 1 cup bean sprouts 3 tablespoons chopped cilantro 2 scallions, cut into thin rings 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional) Quartered limes for serving |
Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat.
Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes. Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain. Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table. |