Thai Inspired Chicken Curry Soup

October 17, 2013

A thai-inspired chicken curry soup with coconut milk and fresh herbs.

Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stems and seeds removed, halved
2 medium shallots, skinned and halved
8 garlic cloves, smashed
1 2-inch piece ginger, peeled & sliced
¼ cup chopped cilantro STEMS
1 tbsp. ground coriander
1 tbsp. ground turmeric
1 tsp. curry powder
1 tbsp. lemongrass paste

Soup:
1 tsp. vegetable oil
2 14-ounce cans unsweetened lite coconut milk
2 cups low-sodium chicken broth
1 ½ pounds skinless, boneless chicken thighs, cut into large strips
1 lb. baby portabella mushrooms
9 oz. Chinese egg noodles
3 tbsp. fish sauce
1 tbsp. turbinado sugar
Kosher salt
¼ cup sliced red onion
½ cup Bean sprouts
¼ cup cilantro sprigs
½ cup sliced cucumber
6 lime wedges`

Place chiles in a small heat-proof bowl and cover with boiling water. Let soak for about 25-30 minutes until softened. Drain but keep the water. In a food processor, add all the khao paste ingredient...
See the full directions on my site

Nutritions

Calories
280

Sodium
1157mg
48% DV

Fat
11g
17% DV

Protein
27g
54% DV

Carbs
16g
5% DV

Fiber
5g
21% DV