Red Curry Chicken NoodleSoup

Name: Red Curry Chicken NoodleSoup
Ingredients: 1/2 cup cilantro leaves with stems, loosely packed; 1/4 cup water; 1 medium shallot, roughly chopped; 2 large cloves garlic, roughly chopped; One 1-inch piece of ginger, peeled and roughly chopped; 1 1/2 tablespoons ancho chile powder (or other milder chile powder); 1/2 teaspoon cumin; 1/4 teaspoon turmeric; 1 Thai chile, roughly chopped (optional); 1 tablespoon canola or peanut oil; One 14 ounce can light coconut milk; One 14 1/2 ounce can chicken broth; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 1/4 teaspoon salt, or to taste; 1 cup shredded, cooked chicken (preferably dark meat); 3/4 ounce 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

Red Curry Chicken NoodleSoup was pinched from <a href="https://food52.com/recipes/32998-red-curry-chicken-noodle-soup" target="_blank">food52.com.</a>

"A delicious twist to a classic recipe...."

INGREDIENTS

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1/2 cup cilantro leaves with stems, loosely packed

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1/4 cup water

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1 medium shallot, roughly chopped

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2 large cloves garlic, roughly chopped

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One 1-inch piece of ginger, peeled and roughly chopped

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1 1/2 tablespoons ancho chile powder (or other milder chile powder)

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1/2 teaspoon cumin

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1/4 teaspoon turmeric

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1 Thai chile, roughly chopped (optional)

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1 tablespoon canola or peanut oil

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One 14 ounce can light coconut milk

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One 14 1/2 ounce can chicken broth

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2 tablespoons fresh lime juice

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2 teaspoons fish sauce

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1/4 teaspoon salt, or to taste

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1 cup shredded, cooked chicken (preferably dark meat)

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3/4 ounce thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)

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Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

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