Coconut Curry Chicken Noodle Soup

1. Sauté Aromatics

Heat two tablespoons of vegetable oil in a medium pot over medium heat. Add minced small onion, ginger, and lemongrass to the pot, stirring occasionally until the onion turns translucent and the kitchen smells of ginger and lemongrass, about 10 minutes.

2. Add Garlic and Chili Paste

Add minced garlic and a teaspoon of dark red chili paste to the pot, stirring for a moment to prevent burning and until the garlic is fragrant.

3. Cook Chicken

Increase the heat slightly and add thinly sliced boneless, skinless chicken thigh or breast, stirring frequently for about a minute until the chicken is no longer pink on the outside.

4. Season with Spices

Sprinkle in three tablespoons of curry powder and half a teaspoon of paprika, stirring thoroughly to coat the chicken and toast the spices slightly.

5. Add Liquids and Simmer

Pour in a can of unsweetened coconut milk, half a cup of half-and-half, and four cups of chicken stock. Add a quarter teaspoon of ground turmeric, two tablespoons of fish sauce, and a tablespoon of sugar. If available, add about 12 makrut lime leaves and let the soup simmer for about 7 minutes or until the chicken is cooked through.

6. Prepare Rice Noodles

While the broth is simmering, prepare the rice noodles separately according to the package directions until just tender, then drain and set aside.

7. Adjust Seasoning and Serve

Taste the broth and adjust the seasoning with salt and more sugar if necessary. Place a portion of the cooked rice noodles into individual soup bowls, ladle the hot coconut curry chicken broth over the noodles, and add a handful of fresh bean sprouts, chopped cilantro, thinly sliced scallions, and crispy fried shallots. Serve with lime quarters and sambal on the side.