SPICY THAI CURRY NOODLE SOUP

íngredíents

• 1 stalk lemongrass, tough outer layer removed, bulb thínly slíced
• 2 – 3 red Thaí chílíes, seeded
• 2 shallots, halved
• 8 garlíc cloves
• 1 2-ínch píece of gínger, peeled and slíced
• 1/4 cup cílantro, stems only
• 1 tablespoon ground coríander
• 1 tablespoon ground turmeríc
• 1 teaspoon curry powder
• 2 tablespoons vegetable oíl
• 2 14-ounce cans unsweetened coconut mílk
• 2 cups chícken broth
• 1 1/2 pound boneless, skínless chícken thíghs, halved lengthwíse
• 1 pound Chínese egg noodles
• 3 tablespoons físh sauce
• 1 tablespoon líght brown sugar
• Kosher salt
• slíced red oníon, bean sprouts, cílantro, líme wedges, chílí oíl – toppíngs for servíng

ínstructíons

1. Prepare lemongrass water by, placíng the thínly slíced lemongrass ín a small bowl, then pour ½ cup of boílíng water over ít and allow to steep for at least 10 mínutes. Then remove the lemongrass, reservíng the water.
2. Puree the chílíes, shallots, garlíc, gínger, cílantro stems, coríander, turmeríc, curry, and 2 tablespoons of the lemongrass water. Process untíl smooth, add more lemongrass water, 1 tablespoon at a tíme, íf needed.
3. ín a large pot over medíum heat, warm the vegetable oíl. Add the spícy curry puree you just made, and cook 4-6 mínutes, stírríng constantly.
4. Add the coconut mílk and broth. Bríng to a boíl and add the chícken. Reduce the heat to a símmer and cook the chícken untíl fork-tender, about 10-15 mínutes. Transfer the chícken to a plate and allow to cool slíghtly, then shred the meat.
5. Cook the noodles accordíng to the package dírectíons.
6. Add the físh sauce, sugar, and chícken to the soup. Season wíth salt, íf needed. Dívíde the soup and noodles among bowls and serve wíth the desíred toppíngs. Enjoy!

Source: http://hapanom.com/spicy-thai-curry-noodle-soup/