Thai red curry-chicken noodle soup

Step 1

In a large stockpot over medium-high heat, warm 2 Tbsp of the canola oil. Add the shallots, season with salt and pepper, and cook, stirring, for 10 to 15 minutes, or until they begin to turn brown and seem to be on the verge of burning. Using a slotted spoon, transfer the cooked shallots to a small bowl and set aside.

Step 2

Turn the heat to low; add the remaining 2 Tbsp canola oil, the garlic, scallions, and ginger; and cook for 2 minutes.

Step 3

Add half the cooked shallots, the curry powder, turmeric, and red curry paste and cook, stirring, for another 2 minutes.

Step 4

Add the cilantro, season with salt and pepper, and cook for 1 minute more.

Step 5

Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low; add the coconut milk, fish sauce, and soy sauce; and cook, partially covered, for 5 minutes.

Step 6

Taste and adjust the seasoning, adding more salt and pepper, if needed. Add the cooked chicken. (At this point, you can transfer the soup to an airtight container and refrigerate for up to 1 day.)

Step 7

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook for 10 minutes, or until almost tender. Drain.

Step 8

Turn the heat under the soup to medium-low and bring to a gentle simmer. Add the peas and spinach and then remove from the heat.

Step 9

Divide the noodles among mugs or bowls. Ladle equal portions of the soup, vegetables, and chicken over them. Sprinkle with any or all of the garnishes and serve.