📖 Instructions

1. First, get your chicken ready. In a bowl, mix the cubed chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. This helps the chicken get extra crispy when fried.
2. Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil is ready when a tiny piece of bread sizzles immediately upon contact. Be careful not to overheat the oil – you want golden, not burnt, chicken!
3. Carefully add the marinated chicken to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil. Honestly, the hardest part is not snacking on the fried chicken right now!
4. Now, onto the soup! In a large pot or Dutch oven, melt 2 tablespoons of coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and ginger, cooking for another minute until fragrant. Oh, that aroma! It's gonna be good.
5. Add 2 tablespoons of curry powder and 1 teaspoon of red pepper flakes (if using) to the pot. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their flavors.
6. Pour in 4 cups of chicken broth and one 13.5-ounce can of full-fat coconut milk. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 10 minutes to allow the flavors to meld together. Don't skip this simmering time – it makes a world of difference.
7. Stir in 1 tablespoon of soy sauce (or tamari for gluten-free), 1 tablespoon of fish sauce (optional, but adds depth of flavor), and 1 tablespoon of lime juice. Taste and adjust the seasoning as needed. Maybe it needs a pinch more salt or a squeeze more lime?
8. Add the cooked fried chicken and 8 ounces of cooked noodles to the soup. Stir to combine and heat through, about 2-3 minutes. If you're using fresh noodles, they may take a bit longer to cook.
9. Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and a wedge of lime. If you're feeling fancy, a drizzle of sriracha adds a nice kick! And there you have it – Coconut Curry Fried Chicken Soup! Ready to devour.