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Coconut Curry Chicken Noodle Soup
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemon grass or pale green cilantro roots
  • 2 cloves garlic, minced
  • 1 teaspoon dark red chili paste, such as sambal, more for serving
  • ¾ pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
  • 3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
  • ½ teaspoon paprika
  • 1 can (14 ounces) unsweetened coconut milk
  • ½ cup half-and-half
  • 4 cups chicken stock
  • ¼ teaspoon ground turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar, more to taste
  • About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
  • 8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
  • Salt to taste
  • 1 cup bean sprouts
  • 3 tablespoons chopped cilantro
  • 2 scallions, cut into thin rings
  • 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
  • Quartered limes for serving
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