1 package (16 ounces) of Chinese lo mein egg noodles
2 stalks celery, finely diced
2 medium carrots, finely diced
1 small onion, finely diced
3 tablespoons green curry paste
5 cups chicken broth
2 cans coconut milk
1 tablespoon fish sauce (optional)
2 tablespoons olive oil, divided
salt and pepper, for seasoning
toppings: fresh cilantro, small red birds eye chililes, lime wedges, fish sauce
Season the chicken breasts with salt and pepper on both sides.
Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat until the olive oil is shimmering but not smoking. Turn the heat up on high, then add the chicken breasts. Cook on one side, pressing down gently on each chicken breast to make sure to get a golden-brown sear. Continue cooking for about 2-3 minutes on one side before flipping over and searing on the other side. Remove the chicken breasts and set on a plate.
Add a cup or two of cold water to the pan. While the water boils, scrape up all the browned bits. Tip the pot over back into a heatproof jug or bowl. (Note: taste this water; if it tastes like meaty goodness, add it to the chicken stock you're using, but if it's super bitter and gross, just discard it).
Add another tablespoon of olive oil to the Dutch oven and turn the heat down to medium. Add the onion, celery, carrot and saute until translucent. Add the green curry paste and cook for another 1-2 minutes until the vegetables are well-blended with the curry paste.
Return the chicken breasts to the pot and add the chicken broth, coconut milk and fish sauce (if you're using it). Bring the soup to a boil, then lower it down to a simmer and cook for 25-30 minutes until the chicken breasts are cooked through. Note: you can do everything up to this step ahead of time and then cool the soup to room temperature, then finish the soup later in under 10 minutes (see below).
When you're almost ready to serve (or while your soup is simmering), boil the egg noodles in a separate pot according to the package directions. Drain the pasta and divide between 4 large bowls.
Remove the chicken breasts from the soup back onto the plate you were using and let them cool slightly before shredding the chicken with two forks.
Return the shredded chicken to the soup pot and stir the chicken through to combine it. Taste the soup and season with salt and pepper. Spoon the soup over the noodles and serve with lime wedges, cilantro and chopped chilies.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/02/green-curry-chicken-noodle-soup.html