A friend of mine recommended this NYT recipe, and it couldn’t have been more wonderful. The flavors are deep, and you can make it as spicy (or not) as you like. Enjoy!
Coconut curry chicken noodle soup
2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass (I had none – I thought soup did fine without it)
2 cloves garlic, minced
1 teaspoon dark red chili paste (I used 1/4 teaspoon – just the right amount of heat for me!)
3/4 pound boneless chicken breast, thinly sliced and cut into bite-sized pieces
3 tablespoons curry powder
1/2 teaspoon paprika
1 14-ounce can unsweetened coconut milk (I used 1/3 can – to cut back on fat and calories)
1/2 cup half and half (I did not use)
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
12 kaffir lime leaves or curry leaves (I had none – totally optional)
8 ounces dried thin rice noodles or other Asian noodles do fine
salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and sauteed until browned
Heat oil in medium pot over medium heat. Add onion, ginger, and lemon grass and cook, stirring, until softened, about 10 minutes. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions. Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots. Makes 4 main course servings.