Spicy Thai Curry Noodle Soup

Servings4-6

Time40 minutes

DifficultyEasy

Ingredients

1 stalklemongrass(tough outer layer removed, bulb thinly sliced)

2-3 piecesred Thai chilies(seeded)

2 piecesshallots(halved)

8 clovesgarlic

2 inchginger(peeled and sliced)

¼ cupcilantro(stems only)

1 tablespoonground coriander

1 tablespoonground turmeric

1 teaspooncurry powder

2 tablespoonsvegetable oil

2 14-ounce cansunsweetened coconut milk

2 cupschicken broth

1.5 poundsboneless, skinless chicken thighs(halved lengthwise)

1 poundChinese egg noodles

3 tablespoonsfish sauce

1 tablespoonlight brown sugar

to tasteKosher salt

sliced red onion(for serving)

bean sprouts(for serving)

cilantro(for serving)

lime wedges(for serving)

chili oil(for serving)

1

Prepare Lemongrass Water

Place 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. Remove the lemongrass, reserving the water.
2

Make Curry Puree

Puree the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, adding more lemongrass water if needed.
3

Cook the Soup

In a large pot over medium heat, warm the vegetable oil. Add the spicy curry puree and cook for 4-6 minutes, stirring constantly. 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, allow to cool slightly, then shred the meat.
4

Prepare Noodles and Finalize Soup

Cook the noodles according to package directions. Add the fish sauce, sugar, and shredded chicken to the soup. Season with salt, if needed. Divide the soup and noodles among bowls and serve with the desired toppings.