Singapore-Style Chicken & Noodle Soup

eatingwell.com

Alex B.

2 cups chopped onions

2 small red or green chiles (such as serrano or jalapeño), seeded and diced

1 (2 inch) piece fresh ginger, peeled and coarsely chopped

2 cloves garlic, crushed

¼ cup macadamia nuts

3 tablespoons fish sauce

2 teaspoons dark brown sugar

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground or crushed fennel seed

1 teaspoon ground pepper

2 tablespoons peanut oil

6 cups low-sodium chicken broth or stock

1 pound boneless, skinless chicken breast, trimmed

1 (14 ounce) can "lite" coconut milk

2 tablespoons lime juice, or to taste

2 tablespoons reduced-sodium soy sauce

1 (14 ounce) package extra-firm tofu, drained, cut into ½-inch cubes

1 cup diced tomatoes or 1 (14 ounce) can diced tomatoes, drained

1 (7 ounce) package mung bean sprouts (about 3 cups)

8 ounces bean thread noodles (see Tip)

3 hard-boiled eggs, thinly sliced

6 scallions, thinly sliced

½ cup coarsely chopped fresh cilantro

Sriracha or other hot sauce for serving

Lime wedges for serving

Directions at eatingwell.com

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