Recipe Station

Red Curry Chicken Noodle Soup

• 1/2cup cilantro leaves with stems, loosely packed
• 1/4cup water
• 1medium shallot, roughly chopped
• 2large cloves garlic, roughly chopped
• One1-inch piece of ginger, peeled and roughly chopped
• 1 1/2tablespoons ancho chile powder (or other milder chile powder)
• 1/2teaspoon cumin
• 1/4teaspoon turmeric
• 1Thai chile, roughly chopped (optional)
• 1tablespoon canola or peanut oil
• One14 ounce can light coconut milk
• One14 1/2 ounce can chicken broth
• 2tablespoons fresh lime juice
• 2teaspoons fish sauce
• 1/4teaspoon salt, or to taste
• 1cup shredded, cooked chicken (preferably dark meat)
• 3-4ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
• Fresh cilantro, Thai basil, thinly sliced shallot, sliced Thai chile, chile oil, and lime wedges for serving

1. In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.
2. Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3minutes.
3. Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
4. Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
5. Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

What do you think of these spicy bowls? Do you have any that you think should be added to the list. Let us know in the comments below.

Source: Food52