Name: Khao Soi
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb chicken thighs; 1 13 or 14 ounce can of coconut milk; 3 cups chicken stock; 1 tsp yellow curry paste; 2 tsp red curry paste; 1 tsp yellow curry powder; 1 Tbsp fish sauce; 1 Tbsp sugar; 1 package of individually portioned egg noodles; 1-2 green onion, chopped (for garnish); 1-2 small limes, sliced in wedges (for garnish); 3-4 springs cilantro (for garnish); 1-2 shallots (for garnish); 1 can of pickled mustard greens (for garnish); 1-2 Tsp of chili pepper in oil (for garnish)

1

Remove skin and bones from chicken thigh meat and chop into small rustic chunks.

2

Add chicken, coconut milk, chicken stock, yellow curry paste, red curry paste, yellow curry powder, sugar, and fish sauce to slow cooker. Stir, cover, and set heat to high. Allow to cook for 4 hours (or, simmer for 8 hours with setting on low).

3

Cook individual servings of noodles according to package directions, drain and place in bowls.

4

Spoon 1-2 cups of khao soi curry broth over noodles and garnish with green onion and cilantro.

5

Serve with a side of shallots, lime, and pickled mustard greens.

6

Add small amounts of chili oil to individual bowls to increase the spiciness to your own taste (or omit if you like it mild).