Ingreadient

• 1/2 cup cilantro leaves with stems, loosely packed
• 1/4 cup water
• 1 medium shallot, roughly chopped
• 2 large cloves garlic, roughly chopped
• 1 1-inch piece of ginger, peeled and roughly chopped
• 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 thai chile, roughly chopped (optional)
• 1 tablespoon canola or peanut oil
• one 14 ounce can light coconut milk
• 1 14 1/2 ounce can chicken broth
• 2 tablespoons fresh lime juice
• 2 teaspoons fish sauce
• 1/4 teaspoon salt, or to taste
• 1 cup shredded, cooked chicken (preferably dark meat)
• 4 ounces thin dried chinese egg noodles (or in a pinch, sub angel hair pasta)
• 1 handful fresh cilantro, thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving