CURRY PASTE
2 inch knob ginger sliced
1/2 a stock Lemongrass sliced
6-7 cloves garlic
Zest of 1 lime
1/4 red onion minced
1tsp salt
4tsp turmeric
4tsp curry powder
1 1/2 tsp coriander
2 tsp paprika


soup
1 1/2lbs boneless skinless chicken thighs
2 14oz cans coconut milk
4 cups chicken stock
1 1/2Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp Sambal chili sauce

Season your chicken generously with salt on both sides. And set aside.

To a food processer add lemongrass, garlic, ginger, lime zest, red onion, salt, turmeric, curry powder, coriander and paprika. process scraping the sides down until it's smooth. Add to a bowl and set aside. To a large Dutch oven over medium high heat, add oil. Then add the curry paste. Stir and cook for 1-2 mins until aromatic. Then add the coconut milk and chicken stock to combine and bring to a simmer. Once simmering, lay in chicken thighs. reduce heat to low to cook for 15-20min or until thighs are fully cooked. Remove chicken from broth.
Then add fish sauce, brown sugar, and sambal. Stir to combine.

Cut chicken into bite sized pieces and add it back to the broth.

To a bowl, add cooked noodles and some of your soup. Garnish with sliced red, and green onion,
Enjoy!

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