Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!
Ingredients
- 1 6-ounce package chow mein stir-fry noodles
- 1 13.5-ounce can coconut milk
- ¾ cup jarred roasted red peppers, drained
- 1 ½ tablespoons canola oil
- 3 cloves garlic, minced
- 2 shallots, diced
- 3 tablespoons red curry paste
- 1 ½ tablespoons freshly grated ginger
- 2 teaspoons chili powder
- 3 cups chicken stock
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon fish sauce
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons freshly squeezed lime juice
For the toppings
- ½ small red onion, thinly sliced
- ½ cup bean sprouts
- ½ cup cilantro leaves
- 1 lime, cut in wedges
Instructions
- Cook noodles according to package instructions; set aside.
- Combine coconut milk and red bell peppers in blender until smooth; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
- Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
- Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.
- Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
- Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.