Ingredients:
Khao soi paste:
2 Thai bird’s eye chilies
2 shallots
6 cloves garlic
1″ piece ginger, peeled and sliced
1/4 cup cilantro, stems and leaves, rinsed
zest of 1 lime
2 tsp ground turmeric
2 tsp ground coriander
1 tsp curry powder
2 Tbsp shrimp paste
For the soup:
2 Tbsp vegetable oil
1 lb boneless, skinless chicken thighs, sliced
2 Tbsp Thai red curry paste
4 cups low sodium chicken stock
2 tsp brown sugar
14 oz unsweetened coconut milk
3 Tbsp fish sauce
1 lb fresh Chinese egg noodles
To garnish:
thinly sliced shallots
lime wedges
pickled mustard greens
crispy noodles
chopped cilantro
Nam Prik Pao, thai chili paste
Instructions:
Chop all khao soi vegetables into equal sizes, then blend together in a food processor with spices, lime zest and shrimp paste until you get a smooth paste.
Heat up oil in a large pot on medium high heat. Add 2 Tbsp vegetable oil and stir fry chicken until browned. Remove from the pot and set aside. Add the khao soi paste to the oil and fry for 5 minutes or until fragrant. Stir in the red curry paste, broth, and brown sugar. Bring to a boil.
Reduce heat to low and bring to a low simmer. Stir in the coconut milk, fish sauce, and chicken back into the pot.
Cook noodles according to package instructions.
Serve with noodles divided into bowls topped chicken and broth. Serve garnished with desired toppings, like shallots, lime wedges, pickled mustard, fried noodles, cilantro, and thai chili paste.
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