Red Curry Chicken Noodle Soup

When the frost starts nipping at my nose THIS is the bowl of soup I want to wrap myself around.  It will warm you from the tip of your toes to the top of your hand, pretty much like that other soup commercial.

Except this is homemade, tastes waaaaay better than canned and takes just a tiiiiiny bit over 30 minutes to make.

From Food 52

Red Curry Chicken Noodle Soup

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Serves: 4 Total Time: 33 minutes

Ingredients

• 1/2 cup cilantro leaves with stems, loosely packed
  
• 1/4 cup water
• 1 medium shallot, roughly chopped
  
• 2 large cloves garlic, roughly chopped
  
• One 1-inch piece of ginger, peeled and roughly chopped
  
• 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
  
• 1/2 teaspoon cumin
  
• 1/4 teaspoon turmeric
  
• 1 Thai chile, roughly chopped
  
• 1 tablespoon canola oil
  
• One 14 ounce can light coconut milk
  
• One 14 1/2 ounce can chicken broth
  
• 2 tablespoons fresh lime juice
  
• 2 teaspoons fish sauce
  
• 1/4 teaspoon salt, or to taste
  
• 1 cup shredded, cooked chicken -- (I use 4 chicken thighs, but you can also use a precooked rotisserie chicken
  
• 3-4 ounces thin dried Chinese egg noodles (or, if you can't find them, use angel hair pasta)
  
• Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving
  
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Instructions

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