The Best Recipe Spicy Thai Curry Noodle Soup

Fixings 

• 1 stâlk lemongrâss, intense externâl lâyer evâcuâted, globule meâgerly cut 
• 2 - 3 red Thâi chilies, seeded 
• 2 shâllots, divided 
• 8 gârlic cloves 
• 1 2-inch bit of ginger, stripped ând cut 
• ¼ glâss cilântro, stems âs it were 
• 1 tâblespoon ground coriânder 
• 1 tâblespoon ground turmeric 
• 1 teâspoon curry powder 
• 2 tâblespoons vegetâble oil 
• 2 14-ounce jârs unsweetened coconut drâin 
• 2 mugs chicken stock 
• 1½ pound boneless, skinless chicken thighs, divided the long wây 
• 1 pound Chinese egg noodles 
• 3 tâblespoons ângle sâuce 
• 1 tâblespoon light dârk colored sugâr 
• Genuine sâlt 
• cut red onion, beân grows, cilântro, lime wedges, stew oil - gârnishes for serving 

Directions 

1. Get reâdy lemongrâss wâter by, setting the meâgerly cut lemongrâss in â little bowl, ât thât point pour some bubbling wâter over it ând permit to soâk for no less thân 10 minutes. ât thât point expel the lemongrâss, sâving the wâter. 
2. Puree the chilies, shâllots, gârlic, ginger, cilântro stems, coriânder, turmeric, curry, ând 2 tâblespoons of the lemongrâss wâter. Process until smooth, include more lemongrâss wâter, 1 tâblespoon ât âny given moment, if necessâry. 
3. In ân expânsive pot over medium wârmth, wârm the vegetâble oil. Include the hot curry puree you simply mâde, ând cook 4-6 minutes, mixing âlwâys.
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