Singapore-Style Chicken and Noodle Soup

Description
In this healthy curry laksa, a popular Southeast Asian noodle soup, chicken, coconut milk, tomatoes and tons of warm spices make this a flavorful favorite. While there are a lot of ingredients, the leftover soup is even better the next day for lunch.

Ingredients

 * 2 cups chopped onions, red, white, or yellow only
 * 2 small red or green chiles (such as serrano or jalapeño), seeded if desired and diced
 * 2 cloves garlic, crushed
 * ¼ cup macadamia nuts
 * 3 tablespoons fish sauce
 * 2 teaspoons dark brown sugar
 * 1 tablespoon ground cilantro
 * 2 teaspoons ground cumin
 * 1 teaspoon ground turmeric
 * 1 teaspoon ground pepper
 * 2 tablespoons peanut oil
 * 6 cups low-sodium chicken broth or stock
 * 1 pound boneless, skinless chicken breast, trimmed
 * 1 14-ounce can light coconut milk
 * 2 tablespoons lime juice
 * 2 tablespoons soy sauce, light/reduced sodium only
 * 1 14-ounce package extra-firm tofu, drained, cut into ½-inch cubes
 * 1 cup diced tomatoes or (1 14-ounce can diced tomatoes, drained)
 * 1 7-ounce package mung bean sprouts
 * 8 ounces bean thread noodles
 * 3 hard-boiled eggs, thinly sliced
 * 6 scallions, thinly sliced
 * ½ cup coarsely chopped, fresh cilantro
 * sriracha or hot sauce, for serving
 * lime wedges, for serving

Directions

 * 1) Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel, and pepper in a blender. Purée until the mixture forms a paste.
 * 2) Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer.
 * 3) Simmer, turning the chicken once or twice, for 10 minutes. Mix with coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
 * 4) Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Mix with the shredded chicken.
 * 5) Meanwhile, prepare noodles according to package directions. To serve, divide the noodles among 8 soup bowls.
 * 6) Ladle the soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.

Nutritional Information
Serving Size: 1 ⅔ cup soup & ¾ cup noodles

Servings: 8 bowls