Coconut Curry Chicken Soup
INGREDIENTS
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3 tablespoons coconut, sunflower, or other high-heat oil, divided usage
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3/4 pound chicken thighs, cut into thin, short strips
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1/2 teaspoon curry powder
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1 leek, sliced into thin rounds, then lightly chopped
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4 small carrots, sliced thinly on the diagonal
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1 baby bok choy head, root end trimmed, sliced thin (including leaves — give them a little extra chop or two)
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1 small red bell pepper, diced
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2 ounces shiitake mushrooms, stems discarded, sliced (about 8 caps)
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1 medium shallot, minced
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1 tablespoon ginger
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1 tablespoon lemongrass, minced very finely (or lemongrass paste)
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1-3 tablespoons red curry paste (use three for a hot curry punch)
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2 teaspoons mild, sweet curry powder
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1 tablespoon brown sugar
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4 cups chicken stock or broth
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2 teaspoons fish sauce
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1 15-ounce can coconut milk
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1 tablespoon fresh lime juice (from one small lime)
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salt and freshly ground black pepper, to taste
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2 ounces rice noodles (rice sticks) or Chinese noodles
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2 tablespoons fresh basil, sliced chiffonade, plus additional for garnish
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