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.
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.
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.
Low-Sodium Chicken Broth (2 cups)
Unsweetened Coconut Milk (2 cans)
, bring to a boil. Add the
Tyson® Chicken Thighs (1.5 lb)
, reduce to a simmer, and cook until chicken is fully cooked and tender, about 35 minutes.
In the meantime, cook
Chinese Noodles (8 oz)
according to package directions.
Add the noodles to the soup along with the
Palm Sugar (1 Tbsp)
Fish Sauce (3 Tbsp)
. Season with
Kosher Salt (to taste)
. Simmer for 5 minutes to allow the flavors to blend.
Divide into bowls and top with garnishes as desired.