1lbboneless skinless chicken thighsslice thin and cut into small pieces
1carrotpeeled and sliced
1smallzucchini peeled, quartered and chopped
1/2yellow onionminced
1smallshallotminced
1tbspminced ginger
1tbspcilantro stemsminced, (the light green part)
4clovesgarlicminced
1tspred chili paste
3tbspThai curry powderor red curry paste
1tspkosher sea salt
1/2tsppaprika
1/4tspground tumeric
4cuplow-sodium chicken broth
3cupcanned unsweetened coconut milkfull-fat
1/2cuphalf and half
1tbspfish sauce
1 1/2tbspbrown sugar
6tbspThai basilor kaffir lime
8ozrice noodlesdried thin, broken into three chunks*
2tbspcilantrochopped
2green onionschopped
lime wedgesfor serving
Instructions
In a large stock pot or Dutch oven set over medium heat, add oil. When the oil is hot, add the chicken and cook until browned, about 8 minutes. Transfer chicken to a paper towel lined plate.
Add the carrot, zucchini, onion, shallot, ginger and cilantro stems, cook until soft, about 6-8 minutes. Add garlic, chili paste, curry powder or paste, salt, paprika, and turmeric, stir to combine, then cook for 1 minute or until fragrant. Whisk in chicken broth, coconut milk, half-and-half, fish sauce, brown sugar and basil or lime leaves. Add chicken, bring to a boil, then reduce heat and simmer for 10 minutes.
Meanwhile, cook noodles according to the package's directions. Rinse, drain and add to the soup. Remove the soup from the heat, serve with chopped cilantro, chopped green onions and lime wedges.
Notes
*Breaking the noodles will make them easier to eat. Generally noodles come pressed into a rectangular shape, just break it into thirds before adding to the hot water.