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
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
Instructions
1
In a food processor, combine the cilantro, water, shallot, garlic, ginger, chili powder, cumin, turmeric, and Thai chili .
2
Process until the ingredients blend together to form a paste.
3
In a dutch oven over medium heat, heat 1 tablespoon olive oil.
4
Add the paste and cook, stirring often, for 2 to 3 minutes. By cooking for a couple of minutes, the flavors will toast and create an amazing base of flavor for the soup.
5
When the paste is fragrant, add the coconut milk, chicken broth, lime juice, fish sauce, and salt.
6
Bring everything to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
7
Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked. This should take about 5 - 8 minutes.
8
Divide soup among four bowls and serve the toppings on the side
9
I highly recommend using ALL the toppings, but if you have picky eaters let them pick and choose what they want to top off their bowl with.
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
Instructions
In a food processor, combine the cilantro, water, shallot, garlic, ginger, chili powder, cumin, turmeric, and Thai chili .
Process until the ingredients blend together to form a paste.
In a dutch oven over medium heat, heat 1 tablespoon olive oil.
Add the paste and cook, stirring often, for 2 to 3 minutes. By cooking for a couple of minutes, the flavors will toast and create an amazing base of flavor for the soup.
When the paste is fragrant, add the coconut milk, chicken broth, lime juice, fish sauce, and salt.
Bring everything to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked. This should take about 5 - 8 minutes.
Divide soup among four bowls and serve the toppings on the side
I highly recommend using ALL the toppings, but if you have picky eaters let them pick and choose what they want to top off their bowl with.
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