Curry Mee Noodle Soup

Ingredients

• •2 tablespoons vegetable oil
• •1 small onion
• •1 tablespoon ginger
• •1 tablespoon lemon grass
• •3 medium cloves garlic
• •2 teaspoons vietnamese chili garlic sauce
• •¾ pound chicken breast
• •3 tablespoons curry powder
• •½ teaspoon paprika
• •14 ounces coconut milk
• •4 cups vegetable stock
• •¼ teaspoon ground turmeric
• •2 tablespoons fish sauce
• •1 tablespoon sugar
• •9 ounces asian noodles
• •salt
• •3 tablespoons cilantro
• •2 scallions
• •2 limes

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In a medium pot, heat oil over medium heat.
2. 2Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
3. 3Add garlic and chili paste, stir until fragrant - about 1 minute. Turn the heat up to medium high and add the chicken.
4. 4Saute for 1 minute.
5. 5Add curry powder and paprika and stir to coat the chicken (or mushrooms).
6. 6Add coconut milk, chicken stock, turmeric, fish sauce and sugar. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5 minutes.
7. 7While the chicken cooks, start the noodles following the package instructions. Udon, soba, or vermicelli will all work. Rinse, drain and set aside. Taste the broth and adjust seasonings with salt.
8. 8Divide noodles into large soup bowls. Store noodles separately for leftovers. When ready to serve, ladle hot broth over noodles. Top with cilantro, scallions and fried shallots.
9. 9Serve with a squeeze of lime and additional chili sauce.