SPICY CURRY-COCONUT CHICKEN NOODLE SOUP

Spicy Curry-Coconut Chicken Noodle Soup image

Provided by Silvana Nardone

Time 35m

Yield 4 servings

Number Of Ingredients 20

One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
1 cup snow peas, halved crosswise
1/2 medium onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, finely chopped
2 teaspoons Thai yellow curry paste
1 teaspoon curry powder
1 teaspoon ground turmeric
4 cups chicken broth
One 13.5-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons coconut sugar
2 cups shredded cooked chicken
Lime wedges, for serving
Sliced red jalapenos, for serving
Fresh cilantro leaves, for serving
Fresh basil leaves, for serving
Salt
12 ounces dried rice or ramen noodles
2 tablespoons olive oil

Steps:

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.