Chances are the turmeric powder you purchase at the store will not indicate what type of turmeric is inclosed.  But what I can tell you, is that I bought turmeric from two different stores, both varying in color, and both dishes turned out great!  So don’t stress too much over it, unless of course you really want that deep orange color as are in the photographs above.  Speaking of color – I should mention that turmeric is often used as a dye and like dyes do, it will stain anything it touches – to include your fingers. The color fades after repeated washes, but just be aware in case you’re wearing your favorite white sweater while enjoying this incredible dish.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4 – 6 people

  • 1 stalk lemongrass, tough outer layer removed, bulb thinly sliced
  • 2 – 3 red Thai chilies, seeded
  • 2 shallots, halved
  • 8 garlic cloves
  • 2 14-ounce cans unsweetened coconut milk
  • 2 cups chicken broth
  • 1 1/2 pound boneless, skinless chicken thighs, halved lengthwise
  • 1 pound Chinese egg noodles
  • 1 2-inch piece of ginger, peeled and sliced
  • 1/4 cup cilantro, stems only
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 teaspoon curry powder
  • 2 tablespoons vegetable oil
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • Kosher salt
  • sliced red onion, bean sprouts, cilantro, lime wedges, chili oil – toppings for serving

  1. Prepare lemongrass water by, placing the thinly sliced lemongrass in a small bowl, then pour ½ cup of boiling water over it and allow to steep for at least 10 minutes. 
  2. Then remove the lemongrass, reserving the water.
  3. Puree the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, add more lemongrass water, 1 tablespoon at a time, if needed.
  4. In a large pot over medium heat, warm the vegetable oil. Add the spicy curry puree you just made, and cook 4-6 minutes, stirring constantly.
  5. Add the coconut milk and broth. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook the chicken until fork-tender, about 10-15 minutes. Transfer the chicken to a plate and allow to cool slightly, then shred the meat.
  6. Cook the noodles according to the package directions.
  7. Add the fish sauce, sugar, and chicken to the soup. Season with salt, if needed. Divide the soup and noodles among bowls and serve with the desired toppings. Enjoy!

For more recìpes vìsìt : @ SPICY THAI CURRY NOODLE SOUP RECIPE


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