Thai Coconut Curry Noodle Soup (Khao Soi)

Open pickled mustard greens, drain, & rinse under water. Chop into bitesize pieces. Mince the garlic.

Prep proteins: wash and cut into bitesize pieces.

(Optional): wash any fresh toppings and set aside. If adding onion, thinly slice and soak in water. Drain before serving.

In a medium pot, bring 4 cups of water to a boil.

In a separate large saucepan, heat the coconut milk over medium until warm.

Add curry paste and stir until completely absorbed.

Add 2.5 cups of water, vegetable broth concentrate packet, protein, sugar, and garlic.

Turn heat to medium-high until nearly boiling.

Reduce heat back to medium and simmer for 10 minutes, stirring occasionally, until broth develops a rich consistency.

Add egg noodles to the medium pot of boiling water from step 2 and cook for 4-5 min or according to the package directions, stirring occasionally.

Drain noodles in a colander and rinse under cold water to stop the cooking. Tip: add a little oil to the noodles and toss to prevent them from sticking.

Stir kaffir lime leaves into the khao soi. (Optional) add fish sauce to taste. Note: if you added chicken drumsticks or larger pieces of chicken, let the chicken simmer in the broth for another 10-15 minutes on low-medium until tender and cooked through.

Divide noodles between 4 large bowls and ladle khao soi over the noodles.

Customize each bowl with wonton strips or fried shallots, pickled mustard greens, Thai chili flakes (spicy!), green onion, crispy fried egg noodles, and any fresh toppings.

“Gin hâi a-ròi” bon appétit!