sliced red onion, bean sprouts, cilantro, lime wedges, chili oil - toppings for serving
Instructions
1. Prepare lemongrass water by, placing the thinly sliced
lemongrass in a small bowl, then pour ½ cup of boiling
water over it and allow to steep for at least 10 minutes.
Then remove the lemongrass, reserving the water.
2. Puree the chilies, shallots, garlic, ginger, cilantro stems,
coriander, turmeric, curry, and 2 tablespoons of the
lemongrass water. Process until smooth, add more
lemongrass water, 1 tablespoon at a time, if needed.
3. In a large pot over medium heat, warm the vegetable oil.
Add the spicy curry puree you just made, and cook 4-6
minutes, stirring constantly.
4. Add the coconut milk and broth. Bring to a boil and add
the chicken. Reduce the heat to a simmer and cook the
chicken until fork-tender, about 10-15 minutes. Transfer the
chicken to a plate and allow to cool slightly, then shred the
meat.
5. Cook the noodles according to the package directions.
6. Add the fish sauce, sugar, and chicken to the soup.
Season with salt, if needed. Divide the soup and noodles
among bowls and serve with the desired toppings. Enjoy!
Marcie’s Notes
1. Brown chicken a couple minutes each side and then
remove from pot before sautéing the paste.
2. Sub two or three Serrano’s if needed
3. The more the merrier of ingredients in the sauté paste.
4. When at stage to simmer chicken/stock, cook closer to
45 minutes for fuller flavor.
Originally Submitted
3/7/2020
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