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Spicy Coconut Rice Noodles and Chicken Soup

Ingredients

Broth

  • 4 cups chicken/turkey broth
  • 2 2" slices of daikon, peeled
  • 1 " fresh ginger, peeled and sliced and lightly crushed
  • 3 scallions, trimmed and crushed lightly
  • 1 tsp peppercorns
  • 1 tsp fish sauce

Soup

  • 1 Tbs oil
  • 1 garlic clove, peeled and minced
  • 1 shallot, peeled and minced
  • 1 squirt of lemongrass from a tube or 2 stalks lemongrass, trimmed and grated
  • 2 tsp curry powder
  • 1 Tbs Thai red/green curry paste
  • 2 Tbs sugar
  • 1 Tbs fish sauce
  • 2-3 cups coconut milk
  • 2-3 cups Asian chicken stock
  • 1/4 cup lime juice
  • salt and pepper to taste
  • 4 ounces rice noodles
  • 3 boneless skinless chicken thighs, sliced thinly
  • parboiled snow peas boiled for 1 or 2 minutes
  • bean sprouts
  • chopped fresh cilantro

Instructions

  • Simmer the broth ingredients for half an hour or so, then strain and reserve the broth. (If you're starting with 3-4 pounds of raw chicken, beef or pork bones, simmer for at least an hour.)
  • Heat the oil in a soup pot and saute the garlic, shallot and lemongrass about 5 minutes, stirring frequently. 
  • Add the curry paste and curry powder and stir, cooking another minute or so. Then add the sugar and fish sauce and cook another 2-3 minutes, stirring. 
  • Add the coconut milk, broth and lime juice, salt and pepper. Stir and simmer, covered, about an hour. 
  • Cook the rice noodles according to package directions. 
  • Add the chicken to the soup. Cook for 5 minutes or so, until the chicken is cooked. 
  • Into each bowl, place some noodles. snow peas and bean sprouts. Pour the chicken pieces and broth over the noddles, then top with fresh cilantro and serve.