Coconut Curry Chicken Noodle Soup | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, minced
• 1 tablespoon minced ginger
• 1 tablespoon minced lemongrass or pale green cilantro roots
• 2 garlic cloves, minced
• 1 teaspoon dark red chili paste, such as sambal, more for serving
• 3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
• 3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
• 1/2 teaspoon paprika
• 1 (14-ounce) can unsweetened coconut milk
• 1/2 cup half-and-half
• 4 cups chicken stock
• 1/4 teaspoon ground turmeric
• 2 tablespoons fish sauce
• 1 tablespoon sugar, more to taste
• About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
• 8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
• Salt to taste
• 1 cup bean sprouts
• 3 tablespoons chopped cilantro
• 2 scallions, cut into thin rings
• 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
• Quartered limes for serving