KHAO SOI Thai coconut curry noodle soup
Thai 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 aside10. 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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