INGREDIENTS
1 cup
Chicken, cooked
1 handful
Cilantro, Fresh
1/2 cup
Cilantro leaves with, loosely packed stems
2
large cloves Garlic
1
1-inch piece Ginger
1
Shallot, medium
1
Thai chile
1 14 1/2 ounce can
Chicken broth
1 14 ounce can
Coconut milk, light
2 tsp
Fish sauce
2 tbsp
Lime juice, fresh
4 oz
Chinese egg noodles, thin dried
1 1/2 tbsp
Ancho chile powder
1/4 tsp
Salt
1/4 tsp
Turmeric
1 tbsp
Canola or peanut oil
1/2 tsp
Cumin
1/4 cup
Water