Description
Comforting Chicken Curry Noodle Soup for Cozy Nights
Ingredients
Scale
- 3 pieces New Mexico Dried Chilies (Soaked in hot water)
- 2 leaves Makrut (Kaffir) Lime Leaves (Alternatively lime zest)
- 2 pieces Thai Chilies (Adjust for spice preference)
- 1/2 bunch Cilantro Leaves and Stems (Alternatively parsley)
- 1 stalk Lemongrass (Minced from a jar)
- 2 pieces Shallots (Alternatively onions)
- 3 cloves Garlic (Garlic powder as alternative)
- 1 tablespoon Fresh Ginger (Alternatively jarred ginger)
- 1 teaspoon Turmeric
- 1 teaspoon Ground Coriander
- 1 tablespoon Curry Powder
- 1 tablespoon Fish Sauce (Alternatively soy sauce for vegetarian)
- 1 teaspoon Kosher Salt (Sea salt is suitable)
- 1 pound Boneless Skinless Chicken Thighs (Alternatively chicken breast or tofu)
- 2 tablespoons Neutral Oil (Alternatively olive or coconut oil)
- 4 cups Chicken Stock (Use vegetable stock for vegetarian)
- 1 can Canned Full-Fat Coconut Milk (Light coconut milk for lower fat)
- 1 tablespoon Palm Sugar or Brown Sugar (Honey can be a substitute)
- 2 tablespoons Fresh Lime Juice (Alternatively lemon juice)
- 8 ounces Fresh Chinese Egg Noodles (Instant ramen or spaghetti as alternatives)
- 1/2 cup Sliced Shallots (Alternatively fried onions)
- 2 tablespoons Chili Oil (Omit for less heat)
- 1/2 cup Thai Basil (Alternatively parsley)
- 1/2 cup Cilantro
- 2 pieces Lime Wedges
- 1/2 cup Crispy Fried Noodles (Alternatively tortilla strips)
Instructions
- Soak the dried New Mexico chilies in hot water for about 20 minutes until softened.
- In a food processor, combine the soaked chilies with makrut lime leaves, Thai chilies, cilantro, lemongrass, shallots, garlic, ginger, turmeric, ground coriander, curry powder, fish sauce, and kosher salt until smooth.
- Heat neutral oil in a heavy-bottomed pan, add the chicken thighs, and cook for 4-5 minutes until browned.
- Stir in curry paste and sauté for 4-5 minutes until fragrant.
- Pour in chicken stock and coconut milk, add palm sugar and fish sauce, and simmer for 20-25 minutes.
- Remove from heat, squeeze in lime juice and adjust seasoning.
- Cook egg noodles according to package instructions, usually 3-5 minutes, and rinse under cold water.
- In serving bowls, place noodles and ladle the soup over, garnishing with toppings as desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg