Ingredients
- 12 ounces dried or fresh egg noodles
- 1 tablespoon coconut oil or vegetable oil
- 2 1/2 tablespoons red curry paste
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 2 1/2 teaspoons mild curry powder
- 1 14-ounce can unsweetened coconut milk
- 4 cups low-sodium chicken broth
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Crispy fried noodles optional garnish
- Sliced shallots or red onion for garnish
- Lime wedges for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a pot over medium heat, warm oil. Add red curry paste, turmeric, coriander, cardamom, and curry powder. Cook for 1-2 minutes until fragrant.
- Add the coconut milk and chicken broth, stir them together, and bring to a gentle simmer.
- Add the chicken pieces to the pot. Cook for about 15-20 minutes, or until the chicken is cooked through.
- Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning.
- Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles.
- Top with crispy fried noodles, sliced shallots or red onion, lime wedges, and chopped cilantro. Serve right away.
