CURRY NOODLE SOUP
There are many versions of this, but the one I am usually aiming for in flavor is the one a local Vietnamese restaurant serves.
The base is red curry paste bloomed in coconut cream/milk, ginger and garlic, sometimes lemongrass (if I’m using curry powder or spices instead of paste), and broth or bouillon (chicken or veg). Vegetable add-ins of choice, chicken or other protein, and finished with fish sauce (or Maggi if veg), jaggery (in place of palm sugar), and lime juice. Cilantro too if I have it. Noodles vary – the restaurant version uses rice vermicelli, but I prefer wheat noodles.
This time I used flat noodles that needed using up, leftover chicken thighs cooked with some of the base to flavor it, spinach, onions, and mushrooms. Kept half the soup vegetarian and shredded the chicken into the other half.
This recipe is pretty similar, but I like using bone-in chicken to make a stock first (or using previously made bone broth instead of commercial stock).
