Slow Soupers ~Curry Mee

Our Sunday Slow Soupers choice this week is from Marta at Postcards From The Trail. She picked one of my favorite Thai soups~ Curry Mee.

This is a great spicy soup that when combined with the rice noodles makes a filling dinner. I don't think there is any substitution for the glassy rice noodles when it comes to soup. They are great!

Coconut Curry Chicken Noodle Soup (Curry Mee)

2 tablespoons vegetable oil

1 small onion, minced1 tablespoon minced ginger

1 tablespoon minced lemon grass or pale green cilantro roots

2 cloves garlic, minced

1 teaspoon dark red chili paste, such as sambal, more for serving

3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces

3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese

1/2 teaspoon paprika

1 can (14 ounces) unsweetened coconut milk

1/2 cup half-and-half

4 cups chicken stock

1/4 teaspoon ground turmeric

2 tablespoons fish sauce

1 tablespoon sugar, more to taste

About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)

8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun

Salt to taste

1 cup bean sprouts

3 tablespoons chopped cilantro

2 scallions, cut into thin rings

2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)

Quartered limes for serving.

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary.

Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat.

Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

The only thing I changed is adding shrimp instead of the chicken and a few veggies to the mix. This is a filling meal... even Bill agreed that this is not your usual soup.

We'll be having this again.

Y'all enjoy!

Sandi