Coconut Curry Noodle Soup

Ingredients:

For the Chicken Marinade:

• 2 chicken thighs or breasts

• 2 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp brown sugar

• 2 cloves garlic, grated

• 1 tsp fresh ginger, grated

• ½ tsp poultry seasoning

For the Soup:

• 1 tbsp vegetable oil

• Ramen, egg noodles, or alkaline wheat noodles

• 1 tbsp lemongrass paste

• 1–2 tbsp red curry paste

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 can (13.5 oz) coconut milk

• 2–3 cups broth (chicken or vegetable)

• Mushrooms, sliced

• Bok Choy

• 2 cups of chicken broth

• 1–2 tsp fish sauce or soy sauce

• Juice of ½–1 lime

• Salt & pepper, to taste

Instructions:

Marinate the chicken:

In a bowl, mix soy sauce, mirin, brown sugar, garlic, ginger, and poultry seasoning.
Add chicken and marinate for at least 20–30 minutes (longer if you have time).

Cook the chicken:

Heat a pan over medium heat and cook chicken until caramelized and fully cooked through. Let rest, then slice.

Add aromatics:

In a pot, heat vegetable oil over medium heat.Stir in garlic, white onion, ginger, cooking briefly until fragrant.

Build the soup base:

Add lemongrass paste and red curry paste, cooking for 1–2 minutes until fragrant.

Create the broth:

Pour in coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.

Add mushrooms & season:

Add mushrooms, fish sauce (or soy sauce), and a pinch of salt and pepper. Let simmer until mushrooms are tender.

Finish with lime:

Add lime juice and adjust seasoning to taste.

Cook noodles:

Prepare noodles separately according to package instructions

Assemble:

Add noodles to a bowl, pour soup over, then top with sliced chicken, boiled eggs, cilantro, green onion, and jalapeños

For Serving:

• Chili oil 

• Lime wedges