KHAO SOI
Thai coconut curry noodle soup
Estimated Prep Time: 20 minutes
Ingredients
- 400 ml coconut milk
- 2 cups chicken broth
- 500 grams chicken thighs (boneless, skinless, cut into pieces)
- 3 tablespoons red curry paste
- 2 tablespoons curry powder
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon turmeric powder
- 200 grams egg noodles (preferably fresh)
- 1 cup pickled mustard greens (chopped)
- 1 cup red onions (thinly sliced)
- 1/2 cup cilantro (chopped)
- 1/2 cup green onions (chopped)
- 1/2 cup crispy fried noodles
- Lime wedges
- 1. Prepare the Soup:
- 2. In a large pot, heat a little oil over medium heat.
- 3. Add the red curry paste and curry powder, cooking for 1-2 minutes until fragrant.
- 4. Pour in the coconut milk and chicken broth, stirring to combine.
- 5. Add the chicken pieces and bring to a simmer. Let it cook for about 20 minutes or until the chicken is cooked through.
- 6. Season the Soup:
- 7. Add the fish sauce, sugar, and turmeric powder. Adjust the seasoning to your taste.
- 8. Cook the Noodles:
- 9. Cook the egg noodles according to package instructions. Drain and set aside
- 10. Assemble the Dish:
- 11. Divide the cooked noodles into serving bowls.
- 12. Ladle the hot soup with chicken over the noodles.
- 13. Top with your choice of garnishes: pickled mustard greens, red onions, cilantro, green onions, and crispy fried noodles.
- 14. Serve with lime wedges on the side
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