Spicy Thai Curry Noodle Soup Written by ryannimilwich on March 11, 2020 in Soups Jump to RecipePrint Recipe Print Spicy Thai Curry Noodle Soup 0 from 0 votes Recipe by http://hapanom.com/ Course: SoupsCuisine: ThaiDifficulty: Medium Servings4-6servingsPrep time10minutesCooking time30minutesTotal time40minutes This bright and beautiful soup has incredible depth of flavor. You’ll never believe how quick and easy it is to make. Ingredients 1 Stalk Lemongrass, tough outer layer removed2-3 Red Thai Chilies, seeded2 Shallots, halved8 Cloves Garlic12″ Piece Piece of Ginger, peeled and sliced1/4 Cup Cilantro, stems only1 Tbsp Ground Coriander1 Tbsp Ground Turmeric1 Tsp Curry Powder2 Tbsp Vegetable Oil28 Ounces Unsweetened Coconut Milk2 Cups Chicken Broth1 1/2 Pounds Boneless, skinless Chicken Thights, halved1 Pound Chinese Egg Noodles3 Tbsp Fish Sauce1 Tbsp Light Brown Sugar Kosher Salt Sliced Red Onion, Bean Sprouts, Cilantro, Lime Wedges, Chili oil for toppings Directions 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, 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!