COCONUT CURRY CHICKEN NOODLE SOUP

COCONUT CURRY CHICKEN NOODLE SOUP image

Yield 4 servings

Number Of Ingredients 23

2 T vegetable oil
1 small onion, minced
1 T minced ginger
1 T minced lemon grass or pale green cilantro roots (I get this in a jar)
2 cloves garlic, minced
1 t dark red chili paste, such as sambal
¾ lb. boneless, skinless chicken thigh or breast meat, thinly sliced into bite-size pieces
3 T curry powder, preferably Malaysian, Thai or Vietnamese
½ t paprika
1 can (14 oz) unsweetened coconut milk
½ c half and half
4 c chicken stock
¼ t ground turmeric
2 T fish sauce
1 T sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional) (I get this in a jar)
8 oz. dried thin rice noodles or other Asian noodles such as udon or lai fun (I use soba)
Salt to taste
1 C bean sprouts
3 T chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
I also use Ponzi sauce (1 cup to 3 cups water) while I make the stock

Steps:

1. 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 , lime or curry leaves and Ponzi sauce. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes. 2. Meanwhile, cook noodles in boiling water according to package directions (about 4 min) Rinse and drain. 3. 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.