Living in Beijing and teaching preschool meant that I was often sick throughout the years I was there. My go-to remedy was always a good night’s sleep and wontons cook in a rich chicken broth with lots of ginger and garlic. However, now that I’m living in Southeast Asia I’m fortunate enough to add some of my favorite flavors to it such as yellow curry and coconut milk.
This is a chicken soup cooked in a ginger and garlic rich broth and finished with a touch of yellow curry and coconut cream served over a hearty helping of freshly made noodles, cilantro, and shredded chicken. This soup is perfect for a rainy day, if you’re feeling sick or just need a change from the traditional chicken noodle soup.
2 chicken thighs
2 L chicken broth
5cm -7cm/2-3in ginger (peeled and sliced)
5-7 garlic cloves (crushed)
2 tbsp chopped shallots
1 tbsp yellow curry paste (use whichever is your favorite or try mine)
200ml/6.8oz coconut milk
1-3 tsp fish sauce (to taste)
1-3 tsp freshly squeezed lime juice (to taste)
1-3 tsp sugar (to taste)
chopped red chillies (optional)
fresh egg noodles or cooked rice noodles
In a large pot, boil 2 liters of chicken broth with ginger, crushed garlic, sliced shallots and chicken thighs. Bring to a boil then turn down heat, partially cover and cook on a medium simmer for 30 min. Turn off heat and remove chicken thighs. Set aside and allow both broth and chicken to cool. Once cool, shred the chicken and set aside for later.
Once cool, puree the broth using a hand blender or regular blender. Return to stove and heat on medium flame. Add 1 tbsp yellow curry paste and coconut milk then cook on medium simmer for about 5 minutes. Remove from heat and add sugar, lime juice, and fish sauce to taste.
Spoon broth over cooked freshly made egg noodles. Garnish on top with shredded chicken, crushed peanuts and a sprinkling of chopped cilantro. Add a dash of chili oil or chopped red chillies if you are feeling spicy.