Remember in grade school, when you stayed home sick? (With an actual cold, not a Ferris Bueller cold.) On those days, there was nothing more comforting than a bowl of chicken noodle soup. Maybe it was a family recipe, or came from a packet or a styrofoam cup, but it always felt like that bowl of noodles cured you. This Red Curry Chicken Noodle Soup—with Thai-inspired spices and real heat—is the grown up version:
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The best part of this soup by Sarah | Wisconsin from Scratch is the paste of spices that gets cooked into coconut and chicken broth, a blend of cilantro, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile. (The result: A straight spoonful of this stuff would be enough to cure whatever ails you—or at least clear your sinuses.) Blend a batch of the paste ahead of time, then stick it in the freezer to reheat then add to the soup base on a rainy, sneezy day. Made ahead, this soup is so simple to pull together that it’s fever-proof (but it’d be a shame to only eat it on sick days).
What’s your favorite cure-all soup? Tell us in the comments below!
