I was in the mood for curry the other night. And the LSC, well, he’ll always be in the mood for curry as well. We seem to be going through a warm-ish spell up here and while this recipe is perfect for cooler nights, it worked just fine the nights we’re having. Frankly, there’s something lovely and comforting about the smell of all these herbs and spices on the stove.

The only thing I couldn’t find for this recipe were the Kaffir lime leaves. I am told that they are available if you do some judicious searching, so next time I make this, I’ll make a concentrated effort. The ingredients list does look long and daunting, but if you have everything prepped and ready to go, it takes no time at all. Now…go make yourself some curry.

Coconut Curry Chicken Noodle Soup (Curry Mee)

2 tbl. vegetable oil

1 small onion, minced

1 tbl. minced ginger

1 minced lemongrass or pale green cilantro roots

2 cloves garlic, minced

1 tsp. dark red chili paste, such as sambal, more for serving

3/4 lb. boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces

3 tbl. curry powder, preferably Malaysian, Thai or Vietnamese

1/2 tsp. paprika

1 can (14 oz.) unsweetened coconut milk

1/2 cup half-and-half

4 cups chicken stock

1/4 tsp. ground tumeric

2 tbl. fish sauce

1 tbl. sugar, more to taste

about 12 Kaffir lime leaves or curry leaves, fresh or frozen (optional)

8 oz. dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun

Salt to taste

1 cup bean sprouts

3 tbl. chopped cilantro

2 scallions, cut into thin rings

2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)

Quartered limes for serving

Heat oil in a medium pot over medium heat. Add onion, ginger and lemongrass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat, if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

NOTE: To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.