Curry Mee Noodle Soup
INGREDIENTS
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2 tablespoons vegetable oil
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1 small onion, minced
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1 tablespoon minced ginger
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1 tablespoon minced lemon grass (I use the squeeze tubes found in the produce section)
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3 medium cloves garlic, minced
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1- 2 teaspoons (depending on preferred heat) Vietnamese Chili Garlic Sauce, more for serving
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3/4 pound chicken breast, cut into bite-size pieces (vegetarian option - use portabella mushrooms)
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3 tablespoons curry powder
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1/2 teaspoon paprika
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1 can (14 ounces) unsweetened coconut milk
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4 cups chicken or vegetable stock
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1/4 teaspoon ground turmeric
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2 tablespoons fish sauce
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1 tablespoon sugar
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9 ounces Asian noodles (udon, soba, or vermicelli will work)
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Salt to taste
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3 tablespoons chopped cilantro
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2 scallions, cut into thin rings
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2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
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2 limes, quartered for serving (the limes make the soup - don't do without them!)
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