Name: Khao Soi (Thai Coconut Curry Noodle Soup)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 Thai bird's eye chilies; 2 medium shallots; 6 cloves garlic; 1-inch piece ginger ((peeled and sliced)); 1/4 cup cilantro ((stems and leaves, rinsed)); zest of 1 lime; 2 teaspoons ground turmeric; 2 teaspoons ground coriander; 1 teaspoon curry powder; 2 tablespoons shrimp paste; 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs ((sliced)); 2 tablespoons Thai red curry paste; 4 cups low sodium chicken stock; 2 teaspoons brown sugar; 14 ounces unsweetened coconut milk; 3 tablespoons fish sauce ((or to taste)); 1 pound fresh Chinese egg noodles ((thick wonton noodles work well)); thinly sliced shallots; lime wedges; pickled mustard stems/greens; crispy noodles; chopped cilantro; Thai chili paste ((Nam Prik Pao))

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. 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.

3

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.

4

Meanwhile, cook the noodles according to package instructions.

5

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.

Khao Soi (Thai Coconut Curry Noodle Soup)

Ingredients

24 Ingredients

Instructions

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