Chicken noodle soup travels to Thailand
This dish takes under an hour to prep and cook. Let that sink in for a minute.
Chicken soup has always been the girl next door. It's always there when you need it; it's consistent; it's soothing. This soup is what happens when that girl next door studies abroad in Thailand.
The Massaman curry style is easy-going and allows you to play with the ingredients and spices, so here are a few things to consider:
- This dish takes under an hour to prep and cook. Let that sink in for a minute.
- Not fond of udon noodles? Try out soba noodles, linguine, or whole-wheat spaghetti.
- Perfect for packing up and bringing to sick friends or relatives, this soup is hearty enough to be a whole meal, no sides required.
- Consider adding a few other ingredients like lime juice, cilantro, or basil to give the soup a little more Thai flavor.
- Serve it over rice and you've (almost) got yourself a classic curry.
Serves 4 to 5 (hearty portions)
6 cups chicken stock (or substitute 2 cans low-sodium chicken broth and 2 1/2 cups water)
1 tablespoon fish sauce, plus additional to taste
2 stalks lemongrass
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
4 large garlic cloves
2 Thai bird chiles (adjust to taste — 2 gives the final soup a mild to medium amount of heat)
2 large chicken breasts (boneless, skinless or bone-in split)
3 large, fat carrots
10 to 15 baby yellow or red potatoes, depending on size
1/4 cup unsalted, roasted peanuts, plus additional for garnish
3 scallions (4 if they're really skinny)
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
1 cup full-fat coconut milk
2 packages pre-boiled udon noodles, 12 to 14 ounces total
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