Weeknight Thai Chicken Curry Noodle Soup (Cow Soy)

Steps

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1. 1
   Season both sides of the chicken thighs with salt and set aside to help them stay juicy.
   ▶ ≈0:27
2. 2
   Combine curry powder, turmeric, paprika, coriander, salt, garlic paste, ginger paste, lemongrass paste, and lime zest into an aromatic curry paste.
   ▶ ≈0:47
3. 3
   Heat coconut oil over medium-high heat, add the curry paste, and fry for 2–3 minutes, stirring constantly to bloom the spices.
   ▶ ≈1:34
4. 4
   Pour in chicken stock and coconut milk, add fish sauce, brown sugar, and sambal, bring to a simmer, then add the salted chicken thighs and cook over medium heat for 10 minutes.
   ▶ ≈2:06
5. 5
   Stir in the dry egg noodles, cover, and simmer over medium heat for another 8–10 minutes until the noodles are cooked through.
   ▶ ≈2:34
6. 6
   Remove the chicken thighs, shred them, roughly chop into spoon-sized pieces, and return them to the pot.
   ▶ ≈3:15
7. 7
   If the broth has thickened too much from the noodle starch, thin it out with a splash of extra chicken stock.
   ▶ ≈3:47
8. 8
   Ladle into bowls and top with fried wonton strips, shaved red onion, fresh cilantro, and pickled mustard greens (or sauerkraut).
   ▶ ≈3:53