Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Summary Not available

  • 2 eye chilies
  • 2 medium shallots
  • 6 cloves garlic
  • 1 ginger )
  • 1/4 cup and leaves (rinsed)))
  • 1 lime
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder
  • 2 shrimp paste
  • 2 vegetable oil
  • 1 pound boneless (skinless chicken thighs ((sliced)))
  • 2 curry paste
  • 4 cups chicken stock
  • 2 teaspoons brown sugar
  • 14 ounces coconut milk
  • 3 sauce )
  • 1 noodles )
  • sliced shallots
  • lime wedges
  • mustard stems/greens
  • crispy noodles
  • chopped cilantro
  • paste )
  1. Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste

  2. Heat oil in a large pot over medium high heat

  3. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned

  4. Remove from the pot and set aside

  5. To the fat left in the pot, add the paste

  6. Fry for 3-5 minutes, until fragrant

  7. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil

  8. Reduce the heat to low

  9. When the broth is at a low simmer, add the coconut milk and fish sauce

  10. Add the chicken back to the broth

  11. Meanwhile, cook the noodles according to package instructions

  12. To serve, divide the noodles among 4 bowls

  13. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste

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