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Remember in grade school, when you stayed home sick? (With an actual cold, not a Ferris Bueller cold.) On those days, there was nothing more comforting than a bowl of chicken noodle soup. Maybe it was a family recipe, or came from a packet or a styrofoam cup, but it always felt like that bowl of noodles cured you. This Red Curry Chicken Noodle Soup—with Thai-inspired spices and real heat—is the grown up version:
The best part of this soup by Sarah | Wisconsin from Scratch is the paste of spices that gets cooked into coconut and chicken broth, a blend of cilantro, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile. (The result: A straight spoonful of this stuff would be enough to cure whatever ails you—or at least clear your sinuses.) Blend a batch of the paste ahead of time, then stick it in the freezer to reheat then add to the soup base on a rainy, sneezy day. Made ahead, this soup is so simple to pull together that it's fever-proof (but it'd be a shame to only eat it on sick days).
- 1/2 cup cilantro leaves with stems, loosely packed
- 1/4 cup water
- 1 medium shallot, roughly chopped
- 2 large cloves garlic, roughly chopped
- One 1-inch piece of ginger, peeled and roughly chopped
- 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 Thai chile, roughly chopped (optional)
- 1 tablespoon canola or peanut oil
- One 14 ounce can light coconut milk
- One 14 1/2 ounce can chicken broth
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1/4 teaspoon salt, or to taste
- 1 cup shredded, cooked chicken (preferably dark meat)
- 3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
- Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving
What's your favorite cure-all soup? Tell us in the comments below!