Khao Soi (Curry Noodle Soup)
Serves 4
Ingredients
Method
2 tbsp. Vegetable Oil
4 tbsp. Red Curry Paste
4 Chicken Breasts, Boneless And Skinless
4 cups Coconut Milk
2 cups Chicken Stock
2 tbsp. Fish Sauce
1 tbsp. Sugar
8 oz. Egg Noodles
½ cup Pickled Mustard Greens, Chopped
½ cup Shallots, Sliced
¼ cup Lime Juice
¼ cup Ground Chilies Fried In Oil
Heat the vegetable oil in a large pot over medium heat.
Add the curry paste and stir-fry until fragrant.
Add the chicken breasts and cook until they are just cooked through.
Add the coconut milk, chicken stock, fish sauce, and sugar, and bring the mixture to a simmer.
Meanwhile, cook the egg noodles according to the package instructions, then drain.
To serve, divide the cooked noodles among four bowls. Pour the soup over the noodles and top with the pickled mustard greens, sliced shallots, lime juice, and ground chilies fried in oil.