Khao Soi
Makes roughly 6 servings
Total prep & cook time: 30-40 minutes
Ingredients:
1.5 lb raw chicken thighs, thinly sliced
1 lb chinese egg noodles (link below)
2 TBL fish sauce
1/4 cup red Thai curry paste (link below)
1 teaspoon freshly ground black pepper
1-inch piece of fresh ginger
2 tablespoons fresh turmeric (or dried)
1 large clove garlic
4 cups chicken stock
1 red bell pepper (or 2 for thicker broth)
2 TBL soy sauce
2 TBL brown sugar
2 cans coconut milk
2 TBL veg oil
Toppings (Very important!): bean sprouts, cilantro, lime wedges, green onions, chili crisp oil (link below)
Instructions:
Prep for broth: Add 1/4c red curry paste, 1 clove garlic, fresh ginger and turmeric into food processor and pulse until combined into thick paste and set aside. Remove stem and seeds from red bell pepper (use two red bell peppers for thicker sauce and stronger pepper flavor), and 2 cans coconut milk and red bell pepper into blender and blend until smooth and set aside.
Start boiling water for noodles.
In separate large dutch oven, Heat 2 TBL over medium high heat until hot. Add the sliced chicken thighs, and fresh black pepper, and brown chicken for 3 +/- minutes. Remove chicken from pan and set aside (chicken does not need to be fully cooked just browned). Add the curry paste into the pan and sauté 2 minutes until fragrant. Add chicken stock to pot with curry paste and bring to boil. Meanwhile, cook noodles per package directions in other pot, and once cooked drain and set aside with few tablespoons of oil to prevent sticking. Once stock is boiling, lower the heat and add the coconut milk/pepper mixture, fish sauce, soy sauce, brown sugar, and chicken back into the pot. Cook until broth is hot and chicken is cooked through.
To serve, add noodles into bowls and top with the hot soup. Squeeze limes on top, and add sprouts, cilantro, chili oil, scallions.
LINKS FOR INGREDIENTS:
