Spicy Coconut Curry Noodle Soup with Poached Chicken

4 servings · 25 minutes preparation · 35 minutes cooking · 10 minutes cooling, chilling or resting

Ingredients

• 1 pound boneless skinless halal chicken breasts (use halal-certified ingredients)
• 4 cups low-sodium halal chicken broth (use halal-certified ingredients)
• 1 can (13.5 ounces) full-fat unsweetened coconut milk
• 10 ounces fresh thin Chinese egg noodles
• 3 tablespoons yellow curry paste without shrimp paste
• 2 stalks fresh lemongrass, bruised and sliced into 2-inch pieces
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, finely minced
• 1 tablespoon neutral vegetable oil
• 1 tablespoon pure palm sugar or light brown sugar
• 1 tablespoon halal-certified soy sauce
• 1 tablespoon freshly squeezed lime juice
• 1/2 cup thinly sliced shallots
• 1/4 cup neutral vegetable oil for frying shallots
• 1/2 cup fresh cilantro leaves for garnish
• 1 medium red chili, thinly sliced into rings

Step-by-step instructions

1. Pour 1/4 cup neutral vegetable oil into a 5-quart Dutch oven over medium heat, add the sliced shallots, and fry gently for 6 to 8 minutes until golden amber; transfer them immediately with a slotted spoon to a paper-towel-lined plate to crisp up.
2. Drain all but 1 tablespoon of the shallot-infused oil from the Dutch oven, place the pot over medium heat, and add the yellow curry paste, minced garlic, and grated ginger, stirring constantly for 2 minutes until aromatic.
3. Pour in the low-sodium halal chicken broth and bruised lemongrass stalks, bring the liquid to a gentle simmer over medium-high heat, and gently lower the halal chicken breasts into the pot.
4. Reduce the heat to low, cover the pot with a tight-fitting lid, and poach the chicken breasts gently for 14 to 16 minutes until an instant-read digital thermometer inserted into the thickest section registers at least 165 F (74 C).
5. Transfer the poached chicken breasts to a cutting board, let them rest for 10 minutes until cool enough to handle, and shred the meat along the natural grain into bite-sized strips using two forks.
6. Stir the full-fat coconut milk, palm sugar, and halal soy sauce into the simmering broth in the Dutch oven, then simmer uncovered over medium-low heat for 8 minutes before fishing out and discarding the tough lemongrass pieces; finish by stirring in the fresh lime juice.
7. Bring 3 quarts of water to a rolling boil in a separate large saucepan over high heat, drop in the fresh egg noodles, and cook for 2 to 3 minutes until tender yet firm to the bite, then drain thoroughly in a colander.
8. Divide the warm cooked egg noodles evenly among 4 deep serving bowls, distribute the shredded poached halal chicken over the noodles, and ladle the piping-hot coconut curry broth generously over each portion.
9. Garnish each bowl with the reserved crispy shallots, fresh cilantro leaves, and sliced red chili rings before serving immediately.

Kitchen notes

Frying your own shallots creates superior crunch and provides an aromatic cooking oil for building the curry foundation. Watch the shallots closely as they fry because they transition from golden to scorched in seconds. Remove them while they are still light golden, as residual heat darkens them further on the paper towel. If using dried egg noodles instead of fresh, adjust boiling time according to package directions, taking care to rinse them briefly under warm water to remove excess surface starch.

Storage & make-ahead

Store leftover shredded chicken and curry broth together in an airtight glass container in the refrigerator within 2 hours of cooking, keeping cooked noodles in a separate sealed container for up to 3 days. Reheat the broth and chicken in a saucepan over medium heat until the liquid reaches a rolling boil and registers at least 165 F (74 C). Warm the noodles separately in boiling water for 30 seconds before combining.