Twisted Curry Chicken Noodle Soup

blentz8 avatar
By barbara lentz
from beulah, MI

New twist on a classic curry

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serves 4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients

  •   1/2 c
    cilantro stems rough chop
  •   1/4 c
    water
  •   1 medium
    shallot rough chop
  •   4 clove
    garlic rough chop
  •   1
    inch piece ginger rough chop
  •   2 Tbsp
    ancho chili powder
  •   1/2 tsp
    ground cumin
  •   1/4 tsp
    turmeric
  •   2
    birdseye chili peppers
  •   1 Tbsp
    canola oil
  •   1 c
    bella mushrooms chopped
  •   1
    14 oz can coconut milk
  •   32 oz
    chicken broth
  •   1/2 c
    dry sherry
  •   2 Tbsp
    fresh lime juice
  •   1 Tbsp
    fish sauce
  •   2
    chicken breasts pounded thin and thinly sliced
  •   2 oz
    dried rice sticks
  •  
    chopped cilantro leaves for garnish

How To Make

  • 1
    Place the first 9 ingredients in a food processor and pulse into a paste.
  • 2
    Add oil to a large pot. Add the paste and cook 3 minutes. Add the chicken broth, sherry, and mushrooms. Heat 3 more minutes. Add the coconut milk, lime juice and fish sauce. Bring to a boil and simmer 10 minutes. Add the noodles and chicken and cook 8 more minutes.
  • 3
    Garnish with cilantro

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