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 |
| 1 | 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 |
| 1 | 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) |
| 4 | ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta) |
| 1 | handful Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving |
| 1/2 | cup cilantro leaves with stems, loosely packed |
| 1/4 | cup water |
| 1 | medium shallot, roughly chopped |
| 2 | large cloves garlic, roughly chopped |
| 1 | 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 |
| 1 | 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) |
| 4 | ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta) |
| 1 | handful 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!
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Written by: Leslie Stephens
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