Chicken Khao soi (Thai Coconut Curry Noodle Soup)
SERVES: 4
INGREDIENTS
KHAO SOI PASTE:
- 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 (Thai, filipino, or Chinese shrimp pastes will all work; can substitute laksa paste)
FOR THE SOUP:
- 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)
TO GARNISH:
- thinly sliced shallots
- lime wedges
- pickled mustard stems/greens
- crispy noodles
- chopped cilantro
- Thai chili paste (Nam Prik Pao)
INSTRUCTIONS
- Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
- 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.
- 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.
- Meanwhile, cook the noodles according to package instructions.
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.