Cooking Instructions
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Step 1
Place
Dried Chili Peppers (4)
in a small heatproof bowl, add boiling water to cover and soak until softened, about 25-30 minutes. Drain chiles, reserving soaking liquid.
Step 2
Add chiles,
Shallot (1)
,
Garlic (4 cloves)
,
Fresh Ginger (2 in)
,
Fresh Cilantro (1/4 cup)
,
Ground Coriander (1 Tbsp)
,
Ground Turmeric (1 Tbsp)
,
Curry Powder (1 tsp)
, and 3-4 tablespoons soaking liquid in a food processor.
Step 3
Heat the
Vegetable Oil (2 Tbsp)
in a Dutch oven or large heavy-bottom pot over medium-high heat. Add the paste and cook while stirring often for 5-6 minutes or until darkened.
Step 4
Add the
Low-Sodium Chicken Broth (2 cups)
and
Unsweetened Coconut Milk (2 cans)
, bring to a boil. Add the
Boneless, Skinless Chicken Thighs (1.5 lb)
, reduce to a simmer, and cook until chicken is fully cooked and tender, about 35 minutes.
Step 5
In the meantime, cook
Chinese Noodles (8 oz)
according to package directions.
Step 6
Add the noodles to the soup along with the
Palm Sugar (1 Tbsp)
and
Fish Sauce (3 Tbsp)
. Season with
Kosher Salt (to taste)
. Simmer for 5 minutes to allow the flavors to blend.
Step 7
Divide into bowls and top with garnishes as desired.
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