Spicy Thai Curry Noodle Soup
Course: SoupsCuisine: ThaiDifficulty: MediumServings
4-6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesThis 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 removed
2-3 Red Thai Chilies, seeded
2 Shallots, halved
8 Cloves Garlic
12″ Piece Piece of Ginger, peeled and sliced
1/4 Cup Cilantro, stems only
1 Tbsp Ground Coriander
1 Tbsp Ground Turmeric
1 Tsp Curry Powder
2 Tbsp Vegetable Oil
28 Ounces Unsweetened Coconut Milk
2 Cups Chicken Broth
1 1/2 Pounds Boneless, skinless Chicken Thights, halved
1 Pound Chinese Egg Noodles
3 Tbsp Fish Sauce
1 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!
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