This soup kicks where it counts... Thai Curry Chicken Noodle Soup

Ahhhhhctober. That means longer evenings, chilly walks, hot cocoa, and October nose. October nose is, for me, always fluctuating between runny and stuffy, yet never landing in that happy in between place. Though there is no official research that I am aware of to back up this claim, I have found that spicy foods seem to help clear things up, if only just for a day or two. Colder weather always calls for a steamy bowl of soup, so I whipped up a batch of my Thai Curry Chicken Noodle Soup to battle the cold and the nose.

I tend to experiment with food and always try something new, but this soup is one thing that I whip out often. It is also one of the first things I learned to make when I decided to actually learn how to make. It's fast, easy, and oh so yummy. I no longer follow any kind of written recipe or even exact measurements, I just throw things in the pot. But if you are curious I have reconstructed the recipe just for you after the jump. Sniffles be gone!

Ingredients:

*ingredients found very cheaply at your local asian supermarket.

• 1 Tbsp red curry paste*
• 1 tsp turmeric powder*
• 2 1/2 cups coconut milk, divided*
• 2 cups chicken, cut into bite sized pieces
• 2 1/2 cups chicken broth
• 4 Tbsp soy sauce*
• 4 Tbsp fish sauce*
• juice of one lime
• salt & pepper to taste
• chinese egg noodles*
• green onions, thinly sliced (optional)

Directions:

1. Add 1/3 of coconut milk to a large heavy bottom pan. Cook over med-high heat until it comes to a boil and begins to separate. Add curry paste and turmeric, stir to make a paste.
2. Add chicken and stir fry 2-3 minutes, making sure all bits are coated with paste.
3. Add remaining coconut milk, chicken broth, soy sauce, and fish sauce. Bring to a boil. Reduce heat and simmer 5-7 minutes, until chicken is thoroughly cooked.
4. Stir in lime juice, salt, and pepper. Serve over noodles. Garnish with green onions.

Serves 4-6