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A northern Thai curry soup that so delicious you will be amazed with every bite.
Bring a pot of water to a boil. Add the egg noodles and cook according to package instructions for al dente, about 4 minutes. Drain off the water, rinse noodles with cold water, drain, and set aside. You can toss with a bit of oil to keep the noodles from sticking as well—they will be used later on when plating.
In a soup pot, add in one tablespoon of canola oil and bring that up to a medium heat. Add in the red curry paste, cooking for a few minutes to release some of its oils, stirring along the way.
Next add in the garlic, curry powder, and coriander powder. Cook for another couple of minutes.
Add in the chicken and fish sauce, and begin stirring to coat all of the chicken, cooking another few minutes on medium heat until it’s no longer pink.
Add in the coconut milk, cooking for about 5 minutes or so, then add in the chicken stock. Toss in the dried chile peppers for a bit of extra flavor. Raise the heat to medium-high, and bring that to a boil. Once boiling, reduce the heat to a medium-low heat, stir, then cover. Cook the soup for about 45-60 minutes, stirring from time to time. Then remove the dried chile peppers and discard them.
While the soup is cooking, add 2 cups of the oil to a medium sized pot and bring the oil up to around 300 F. Take about two cups or so of the cooked noodles and drop them into the heated oil. Cook until light brown and crisp, about 5 minutes. Once crispy, remove them with a slotted spoon and set them on a paper lined plate to let any excess oil drain.
Now it’s time for the party. Get your favorite soup bowl out and fill the base with the cooked, not fried, noodles.
Ladle in a generous amount of the soup, enough to barely cover the noodles.
Add some fresh shallots, fried garlic, fried shallots, and fresh cilantro. Break apart some of the fried noodles and place on top of the soup. Stick your nose close to the broth and give a good smell. Trust me, this is awesome stuff.
What I like to do is use a spoon and break those fried noodles into the broth. They add a wonderful texture to the soup. The curry powder balances out the red curry paste like you won’t believe. It’s a perfect balance of flavor. And when you have super tender chicken, along with that broth, and long egg noodles, well, to me that just makes for a great meal. My wife said I should jar this stuff and sell it. We’ll see about that. I hope you enjoy!
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!