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Red Curry Chicken Noodle Soup

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Cook Time: 33 minutes
Servings: 4

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.