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
• •2 tablespoons fried shallots

Method

Adapted from foodista.com

1. 1In a medium pot, heat oil over medium heat.
2. 2Add onion, ginger and lemon grass.
3. 3Cook about 10 minutes, until softened.
4. 4If starting to brown, turn down the heat.
5. 5Add garlic and chili paste, stir until fragrant - about 1 minute.
6. 6Turn the heat up to medium high.
7. 7Add the chicken.
8. 8Saute for 1 minute.
9. 9Add curry powder and paprika.
10. 10Stir to coat the chicken (or mushrooms).
11. 11Add coconut milk, chicken stock, turmeric, fish sauce and sugar.
12. 12Bring to a boil.
13. 13Reduce heat.
14. 14Simmer until chicken is cooked through, about 5 minutes.
15. 15While the chicken cooks, start the noodles following the package instructions. Udon, soba, or vermicelli will all work.
16. 16Rinse, drain and set aside.
17. 17Taste the broth and adjust seasonings with salt.
18. 18Divide noodles into large soup bowls.
19. 19Store noodles separately for leftovers.
20. 20When ready to serve, ladle hot broth over noodles.
21. 21Top with cilantro, scallions and fried shallots.
22. 22Serve with a squeeze of lime and additional chili sauce.