For the curry base
2 tablespoons oil
1 medium red onion, diced
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced
1/2 pound boneless skinless chicken, cubed
2 teaspoons powdered coriander
1 teaspoon powdered cumin
1 teaspoon turmeric
3/4 teaspoon red cayenne pepper
1/2 cup puréed tomatoes (optional)
2 tablespoons tamari
3 cups broth (chicken or vegetable)
1 cup coconut milk
1 medium zucchini, halved and thinly sliced
1 medium red bell pepper, chopped
1 cup chopped cauliflower
6 ounces rice noodles (medium thickness), preferably fresh
2 tablespoons chopped cilantro
1/4 cup oil for frying
4 cloves garlic, thinly sliced
2 hard boiled eggs, sliced
Sliced jalapeno peppers
Thinly sliced carrots
In a medium saucepan, heat the oil, add the red onion, and cook for about five minutes, until soft and wilted. Keep stirring until the onion begins to turn pale golden at the edges.
Add the finely grated ginger and the garlic and mix well.
Add the chicken, coriander, cumin, turmeric, and red cayenne pepper and mix well. Cook the chicken for about 2 minutes, until no longer pink.
Add in the puréed tomatoes if using and the tamari or soy sauce. Cook for 2 to 3 minutes.
Mix in the broth and the coconut milk and simmer for 5 minutes.
Add the zucchini, red bell pepper, and the cauliflower and simmer for 2 to 3 minutes.
Add in the noodles and cook until they’re al dente (if using fresh rice noodles, this will only take a couple of minutes).
While the soup is cooking, heat the oil and fry the garlic until crisp and golden. Lift out with a slotted spoon and place in a bowl.
Add the thinly sliced shallots to the hot oil and fry until crisp and place in a bowl.
Arrange the remaining garnishes in individual bowls and serve with the noodle soup. Cut the lime, squeeze the juice into the soup, and add in the chopped cilantro. Serve with the garnishes.