Northern Thai Khao Soi Noodle Soup

local_grocery_store Ingredients

• 1 lb chicken thighs, boneless, skinless, cut into bite-sized pieces
• 8 oz egg noodles, cooked according to package instructions
• 2 cans coconut milk
• 3 tbsp red curry paste
• 4 cups chicken broth
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 lime, cut into wedges
• 1/2 cup cilantro, chopped
• 1/2 cup vegetable oil
• 1/2 cup wheat flour
• 1 tsp salt

restaurant_menu Method

1. 1.Heat the vegetable oil in a large pot over medium heat.
2. 2.Add the red curry paste and cook for 1-2 minutes until fragrant.
3. 3.Add the chicken and cook for 5-7 minutes until browned on all sides.
4. 4.Add the chicken broth, coconut milk, fish sauce, and brown sugar to the pot.
5. 5.Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is tender.
6. 6.While the soup is simmering, prepare the crispy fried noodles. In a small bowl, mix together the wheat flour and salt. Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cooked egg noodles to the flour mixture and toss to coat. Add the noodles to the hot oil and fry for 1-2 minutes until crispy. Remove from the oil and drain on a paper towel-lined plate.
7. 7.Serve the Khao Soi soup in bowls, topped with the crispy fried noodles, chopped cilantro, and a lime wedge on the side.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, substitute tofu for the chicken and vegetable broth for the chicken broth.
• chevron_rightAdjust the spice level to your liking by adding more or less red curry paste.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 3 days.