Chicken kao soi

#cuisines/thai #dishes/soup #scalable #active-time/60mins-or-more
https://thewoksoflife.com/chicken-khao-soi/
Servings: 4

Ingredients

Curry paste

• 2 Thai bird's eye chilies
• 2 medium shallots
• 6 cloves garlic
• 1-inch 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 (Thai, filipino, or Chinese shrimp pastes will all work; can substitute laksa paste)

Soup

• 2 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs (sliced)
• 2 tbsp Thai red curry paste
• 3 cups chicken stock (original: 4 cups low sodium stock, no water)
• 1 cup water
• 2 tsp brown sugar
• 14 oz unsweetened coconut milk
• 1.5 tbsp fish sauce (or to taste) (original: 3 tbsp)
• 1 lb fresh Chinese egg noodles (thick wonton noodles work well)

Garnish

• thinly sliced shallots
• lime wedges
• pickled mustard stems/greens
• crispy noodles
• chopped cilantro
• Thai chili paste (Nam Prik Pao)

Instructions

1. Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
2. Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to 5a boil.
3. Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
4. Meanwhile, cook the noodles according to package instructions.
5. To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

Journal

• 2025-01-20: Made for dinner. Very salty - for next time, would use 1.5 tbsp fish sauce instead of 3. Note that I used 1 tbsp (3 cups equivalent) of chicken bouillon instead of the recommended 4 cups reduced sodium broth. Still really delicious, and good with some chili crisp on top. Good served over rice too.