Chicken noodle soup travels to Thailand

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.

Massaman-inspired chicken noodle soup by hardlikearmour

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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

Salt (optional)

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

See the full recipe (and save and print it) here.

This story was originally published on Food52.com: Chicken noodle soup travels to Thailand

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