Khao Soi ข้าวซอย
https://thewoksoflife.com/chicken-khao-soi/
Equipment
- Food processor
Ingredients
Khao Soi paste
- 2 Thai bird's eye chilies
- 2 Medium shallots
- 6 cloves Garlic
- 1 inch Ginger peeled and sliced
- ¼ cup Fresh coriander stems and leaves, rinsed
- Zest of 1 lime
- 2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Curry powder
- 2 Tbsp Shrimp paste Thai, filipino, or Chinese shrimp pastes will all work
Soup
- 400 g Boneless skinless chicken thighs sliced
- 2 Tbsp Thai red curry paste
- 4 cups Low sodium chicken stock
- 2 tsp Brown sugar
- 400 ml Unsweetened coconut milk
- 3 Tbsp Fish sauce
- 400 g Fresh Chinese egg noodles rice noodles also works
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 chicken and stir-fry until browned.
- Remove the chicken from the pot and set aside.
- To the fat left in the pot, add the Khao Soi 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.
- DONE!