Coconut Curry Chicken Noodle Soup (Curry Mee)

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   1. Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

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   2. Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

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   3. Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

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   Note: To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.

* Per serving · 4 servings · Values may vary.