Spicy Coconut Thai Noodle Soup
2 Tablespoons olive oil
3 Tablespoons fresh ginger, peeled
1 stalk lemongrass, chopped
1 Tablespoon gochujang
1 Tablespoon sambal
4 cups chicken broth
3 Tablespoons fish sauce
3(13.5oz) cans coconut milk
½ pound fresh mushrooms (sliced)
1/3 pound raw medium shrimp (peeled and deveined)
3 ea. chicken breasts (boneless and skinless)
1 bunch cilantro
2 Tablespoons lime juice
salt to taste
1 package rice vermicelli noodles
Blend 1 tablespoon olive oil, ginger, lemongrass, gochujang, sambal, fish sauce, and ¼ cup of chicken broth together until smooth. Set aside.
Slice chicken breasts into bite size strips. Season with salt. Bring large stock pot to medium heat with the remaining 1 tablespoon olive oil. Sear chicken strips until golden on the outside but not fully cooked. Add reserved ginger chili puree and cook for 2 minutes. Slowly pour in remining chicken broth. Simmer for 10 minutes. Stir in mushrooms and coconut milk. Let simmer until the mushrooms are soft, about 5 minutes. Add in the shrimp. Let simmer until shrimp are no longer translucent, about 5 minutes. Season with lime juice.
Mince a 1/3 of the bunch of cilantro and stir in after soup has been removed from the heat.
Cook rice noodles according to package directions.
Add rice noodles to a bowl and then ladle in the soup. Garnish with cilantro and lime wedge.
**store soup and noodles separately***