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 )
Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste
Heat oil in a large pot over medium high heat
Add 2 tablespoons vegetable oil and stir-fry the chicken until browned
Remove from the pot and set aside
To the fat left in the pot, add the paste
Fry for 3-5 minutes, until fragrant
Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil
Reduce the heat to low
When the broth is at a low simmer, add the coconut milk and fish sauce
Add the chicken back to the broth
Meanwhile, cook the noodles according to package instructions
To serve, divide the noodles among 4 bowls
Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste
No extra notes