Curry Mee Noodle Soup

Everyone loves a simple chicken noodle soup. This is not that soup.

What you see before you is a broth rich with spices and creamy coconut milk. Ladled over a nest of noodles and topped with caramelized shallots – it sounds complex, but it’s definitely not.

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass (I use the squeeze tubes found in the produce section)
3 medium cloves garlic, minced
1- 2 teaspoons (depending on preferred heat) Vietnamese Chili Garlic Sauce, more for serving
¾ pound chicken breast, cut into bite-size pieces (vegetarian option – use portabella mushrooms)
3 tablespoons curry powder
½ teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
4 cups chicken or vegetable stock
¼ teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar
9 ounces Asian noodles (udon, soba, or vermicelli will work)
Salt to taste
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
2 limes, quartered for serving (the limes make the soup – don’t do without them!)

View the full recipe at www.oatandsesame.com →