spicy thai curry noodle soup
- 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 olive 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 coconut sugar
- Kosher salt
- sliced red onion, bean sprouts, cilantro, lime wedges, chili oil - toppings for serving
- 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, coconut 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!