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 of red Thai curry paste
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
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 paste, 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!