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Prep time
10 minutes
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Cook time
35 minutes
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Serves
3 to 4
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Ingredients
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1/2 cup
cilantro leaves with stems, loosely packed
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1/4 cup
water
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1
medium shallot, roughly chopped
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2
large cloves garlic, roughly chopped
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1
1-inch piece of ginger, peeled and roughly chopped
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1 1/2 tablespoons
ancho chile powder (or other milder chile powder)
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1/2 teaspoon
cumin
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1/4 teaspoon
turmeric
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1
Thai chile, roughly chopped (optional)
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1 tablespoon
canola or peanut oil
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one
14 ounce can light coconut milk
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1
14 1/2 ounce can chicken broth
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2 tablespoons
fresh lime juice
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2 teaspoons
fish sauce
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1/4 teaspoon
salt, or to taste
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1 cup
shredded, cooked chicken (preferably dark meat)
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4 ounces
thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
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1 handful
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving
Directions
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In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.
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Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.
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Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
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Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
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Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.
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