COCONUT CURRY CHICKEN NOODLE SOUP

Ingredients

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SOUP BASE

• 2 Tablespoons Vegetable Oil
• 1 Small Onion
  • Diced
• 1 Tablespoon Ginger
  • Grated
• 1 Tablespoon Lemongrass
  • Grated
• 2 Garlic Cloves
  • Minced
• 1 Teaspoon Dark Red Chili Paste
• Chicken
  • Diced
• 3 Tablespoons Curry Powder
• ½ Teaspoon Paprika
• 1 (14-ounce) Can Unsweetened Coconut Milk
• ½ Cup Half-and-Half
• 4 Cups Chicken Stock
• ¼ Teaspoon Ground Turmeric
• 1 Tablespoon Sugar
• 12 Makrut Lime/Curry Leaves

TOPPINGS

• 8 Ounces Vermicelli Rice Noodles
• Salt to taste
• 1 Cup Bean Sprouts
• 2 Scallions
• 2 Fried Shallots
• Quartered Limes

Directions

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PREP

1. Dice Onion, grate Ginger, Lemongrass and Garlic.
   
   
2. Zest and juice two limes into a small bowl.

SOUP BASE

1. Heat oil in a medium pot over medium heat.
   
   
2. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown
   
   
3. Add garlic and chili paste and stir until fragrant.
   
   
4. Raise heat, add chicken and stir-fry for a few minutes.
   
   
5. Add curry powder and paprika and stir to coat.
   
   
6. Add coconut milk, half-and-half, chicken stock, turmeric, sugar and lime/curry leaves.
   
   
7. Bring to a boil, then reduce heat and simmer for 20 minutes or a few hours…

WHEN READY TO EAT – PREP

1. Cook rice noodles in boiling water. Rinse and drain.
   
   
2. Taste broth and adjust seasonings with salt and sugar.
   
   
3. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles.
   
   
4. Top with bean sprouts, cilantro, scallions, fried shallots and lime.

Notes:
Substituted chili paste for chili garlic sauce and a dash of cayenne powder.

Substituted Market leaves for the zest and juice of two limes.

Added thinly sliced potatoes and might also consider adding carrots, peas and broccoli.