SPICY THAI CURRY NOODLE SOUP

Prior to creating this dish, I had ne'er truly had Khao Soi.  Being a frequent patron to Thai restaurants, I’m a touch shocked that I even have ne'er even seen this on any of their menus – to incorporate the authentic institutions.  From what I perceive, for a very genuine bowl of Khao Soi, it’s progressing to take you concerning two hours – time that involves cookery aromatics and going old-school-style with a mortar and pestle to extract flavors.   I honestly cannot speak to the standard methodology of getting ready this dish ANd whether or not or not a similar flavors is replicated exploitation an abbreviated instruction. however what I will tell you is that this Spicy Thai Curry Noodle Soup is made, creamy, and jam-choked with advanced and daring flavors.

The broth gets its good color from turmeric powder, a gentle and earthy spice which might place color from golden-yellow to deep orange.  This after all can have AN have an effect on on the colour of your soup base, and in step with chow.com, it'll conjointly vary in flavor.  They state:

There square measure 2 main kinds of turmeric powder: light-weight yellow Madras turmeric is most ordinarily accessible and is employed primarily for curries, pickles, and mustard; Alleppey turmeric is darker in color because of a better portion of curcumin (turmeric’s coloring agent) and is noted for its fine flavor and earthy aroma with delicate notes of lemon and mint.

Chances are the turmeric powder you get at the shop won't indicate what form of turmeric is inclosed. however what I will tell you, is that I bought turmeric from 2 completely different stores, each varied in color, and each dishes clothed  great! therefore don’t stress an excessive amount of over it, unless after all you actually need that deep orange color as square measure within the pictures on top of.  Speaking of color – I ought to mention that turmeric is commonly used as a dye and like dyes do, it'll stain something it touches – to incorporate your fingers. the colour fades when perennial washes, however simply bear in mind just in case you’re carrying your favorite white sweater whereas enjoying this unimaginable dish.

INGREDIENTS

• 1 stalk lemongrass, tough outer layer removed, bulb thinly sliced
• 2 - 3 red Thai chilies, seeded
• 2 shallots, halved
• 8 garlic cloves
• 1 2-inch piece of ginger, peeled and sliced
• ¼ cup cilantro, stems only
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder
• 2 tablespoons vegetable oil
• 2 14-ounce cans unsweetened coconut milk
• 2 cups chicken broth
• 1½ pound boneless, skinless chicken thighs, halved lengthwise
• 1 pound Chinese egg noodles
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar
• Kosher salt
• sliced red onion, bean sprouts, cilantro, lime wedges, chili oil - toppings for serving

INSTRUCTIONS

1. Prepare lemongrass water by, placing the thinly sliced lemongrass in a small bowl, then pour ½ cup of boiling water over it and allow to steep for at least 10 minutes. Then remove the lemongrass, reserving the water.
2. Puree the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, add more lemongrass water, 1 tablespoon at a time, if needed.
3. In a large pot over medium heat, warm the vegetable oil. Add the spicy curry puree you just made, and cook 4-6 minutes, stirring constantly.
4. Add the coconut milk and broth. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook the chicken until fork-tender, about 10-15 minutes. Transfer the chicken to a plate and allow to cool slightly, then shred the meat.
5. Cook the noodles according to the package directions.
6. Add the fish sauce, sugar, and chicken to the soup. Season with salt, if needed. Divide the soup and noodles among bowls and serve with the desired toppings. Enjoy

Recipe From : http://hapanom.com/spicy-thai-curry-noodle-soup/