Khao Soi Curry Noodles

• Meat

  • 1 1/2 lb Chicken breast or thighs, thin

• Produce

  • 1/4 cup Cilantro
  • 1/2 cup Fresh bean sprouts
  • 3 Green onions
  • 1 Lime, wedges
  • 2 Shallots, thin

• Canned Goods

  • 2 cups Chicken stock, low sodium
  • 2 cans Coconut milk, unsweetened
  • 2 1/2 tbsp Red curry paste

• Condiments

  • 3 tbsp Fish sauce
  • 2 tbsp Lime juice, fresh
  • 1 Thai chili paste

• Pasta & Grains

  • 3/4 lb Chinese fresh egg noodles

• Baking & Spices

  • 2 tsp Curry powder
  • 1 tbsp Granulated sugar
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 1/2 cups Peanut oil
  • 2 tbsp Vegetable oil

Found on thegourmetgourmand.com

Description

Ingredients

• 2 ½ tablespoons red curry paste (I use Mae Ploy brand)
• 2 tablespoons vegetable oil
• 1 ½ lb chicken breast or thighs, sliced thin
• 2 cans (13.5oz) unsweetened coconut milk (I use Chaokoh brand)
• 2 cups low sodium chicken stock
• 3 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 2 teaspoons curry powder
• ½ teaspoons turmeric powder
• 2 tablespoons fresh lime juice
• Salt, to taste
• 3/4 lb Chinese fresh egg noodles
• ¼ cup cilantro, roughly chopped
• ½ cup fresh bean sprouts
• 3 green onions, sliced
• 2 Shallots, sliced thin
• 1 lime, cut into wedges
• Thai Chili Paste (Nam Prik Pao), as desired
• ¼ lb Chinese fresh egg noodles, for frying (instructions below)
• 1 ½- 2 cups peanut oil, for frying

Directions

• Start by preparing the noodles- Bring a large pot of water to boil on the stove. Add ¾ lb of the noodles and boil per package instructions (mine took about 1 minute). Drain noodles and distribute into serving bowl(s).
• Meanwhile, in a medium saucepan heat 1-2 tablespoons of vegetable oil. Add curry paste and fry for about 1 minute, or until fragrant.
• Pour coconut milk and chicken stock into the pan with the curry paste. Whisk together to combine.
• Season with fish sauce, sugar, curry powder, turmeric, and lime juice. Whisk together. Taste, and add salt as necessary.
• Add chicken and bring mixture to a simmer. Simmer for about 5 minutes, or until chicken is cooked through.
• Ladle the chicken curry over the noodles.
• Garnish with cilantro, sprouts, green onions, shallot, limes, as desired.
• Top each bowl with fried noodles (if using).
• Pour about 1 ½- 2 cups of peanut oil in a wok or medium saucepan. Turn heat to high.
• Add a small piece of noodle to the pan and wait until it bubbles and fries. This is when your oil is ready.
• Divide ¼ lb of noodles into 4 even sections.
• Mound one of the noodle sections onto a large slotted spoon or slotted spatula and gently set it in the hot oil. Fry briefly (mine only took a few seconds), flipping once, or until the noodles appear golden brown.
• Drain on paper towel-lined plate.
• Repeat with the remaining noodles.

Nutrition