Ingredients
Directions
- 1
In a dutch oven or stock pot, start by cooking your chicken in 1 tbsp oil over medium /high heat. I season with salt, pepper, garlic powder, and onion powder. Stir occasionally. Cook time should be about 4-5 minutes or so. Once it’s done, set aside.
- 2
In the same pot, heat up 1 tbsp oil over medium heat. Add your onions and sauté for a few minutes, stirring occasionally. Season with a little salt.
- 3
Add your bell pepper and carrots, and sauté for a few more minutes or until the veggies start to soften.
- 4
Create a space in the pan and add your garlic, ginger, lemongrass paste, miso paste, and curry paste. Sauté for a few minutes or so, stirring frequently.
- 5
Add chicken stock, coconut milk, and oyster sauce. Stir until combined. Bring soup to a boil, reduce to simmer, and cover for about 10-15 minutes.
- 6
Add in your cornstarch slurry and stir well.
- 7
Add noodles and cooked chicken. Cook the noodles according to the package.
- 8
Finish off the pot with a large handful of cilantro, green onions, and juice of one lime.
- 9
When serving, I like to add some fresh lime juice, extra cilantro, and jalapeño slices.
