Red Curry Chicken Noodle Soup

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 (optional)
  
• 1 tablespoon canola or peanut 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 (preferably dark meat)
  
• 3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
  
• Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving
  
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