Ingredients
1 tablespoon vegetable oil
1 2-inch piece ginger, peeled and grated
1 large shallot, peeled and grated
4 cloves garlic, grated
1 tablespoon red curry paste
1/2 teaspoon turmeric
1 tablespoon all-purpose flour
2 cups unsalted chicken broth
1 can (14.5 oz) light coconut milk
1 pound boneless, skinless chicken thighs, sliced in half
1 tablespoon fish sauce
1 tablespoon packed brown sugar
1 tablespoon lime juice
12 ounces fresh linguine or fettuccine, cooked and drained
Bean sprouts, cilantro, sliced shallots, crispy chow mein noodles, lime wedges and chili oil (optional)
Directions
1 of 3
In a medium pot, heat oil over medium-high. Add ginger, shallot and garlic, cooking 1 to 2 minutes. Stir in curry paste, turmeric and flour; cook 1 minute. Whisk in broth and coconut milk, scraping up browned bits from bottom of pan. Bring to a boil, add chicken and reduce heat to a low simmer. Cover and simmer 20 minutes, until chicken is cooked through.
2 of 3
Remove chicken with tongs and shred into large pieces. Whisk in fish sauce, brown sugar and lime juice. Return chicken to pot.
3 of 3
Divide noodles evenly among 4 shallow bowls and ladle soup on top. Sprinkle with sprouts, cilantro, shallots, crispy noodles, lime and chili oil, if using.
Nutrition Information for Coconut Curry Noodle Soup
Servings Per Recipe: 4
Per Serving: 10 g sugar, 1 g fiber, 77 g carb., 7 g sat. fat, 15 g Fat, total, 600 kcal cal., 790 mg sodium, 38 g pro.
Source: https://www.familycircle.com/recipe/coconut-curry-noodle-soup/
