Khao Soi

Name: Khao Soi
Ingredients: 2 tbsp. cooking oil; 14-1/8 oz. chopped chicken; 1-1/8 lb. coconut milk; 3-1/2 oz. coconut cream; 1 tbsp. red curry paste; 1 tbsp. Indian curry powder; 1 tbsp. palm sugar; honey; 1 tbsp. fish sauce; 2 cups water; 2-7/8 oz. egg noodles; 2 tbsp. chili powder; 1 cup cooking oil; 2/3 oz. egg noodles; 1 lime, quartered; 2 tbsp. chopped spring onions; 2 tbsp. chopped shallots

17 ingredients

17 steps

Ingredients

2 tbsp. cooking oil
14-1/8 oz. chopped chicken
1-1/8 lb. coconut milk
3-1/2 oz. coconut cream
1 tbsp. red curry paste
1 tbsp. Indian curry powder
1 tbsp. palm sugar
honey
1 tbsp. fish sauce
2 cups water
2-7/8 oz. egg noodles
2 tbsp. chili powder
1 cup cooking oil
2/3 oz. egg noodles
1 lime, quartered
2 tbsp. chopped spring onions
2 tbsp. chopped shallots

Directions

1

Add 2 tbsp.
2

oil to a wok and heat.
3

Mix the red curry paste and the Indian curry powder together.
4

Add curry paste to the wok, stirring, and wait for an amazing aroma to waft to your nose.
5

Add chicken; turn when cooked on first side.
6

Add coconut milk, fish sauce and sugar.
7

Bring to a boil; simmer for 2 minutes and turn off heat.
8

Wet Noodles: In a separate pot, bring water to boil.
9

Add the egg noodles to the water and cook for 1 minute.
10

Drain well.
11

Fry the chili powder with a smidge of oil for 1 minute; place in a small serving boil.
12

Pour the curry over the boiled egg noodles.
13

Crispy Noodles: In a separate wok or pan, heat cooking oil until very hot.
14

Fry the noodles until crispy (about 30 seconds).
15

Place wet noodles in a soup bowl.
16

Add broth mixture to bowl.
17

Serve hot with shallots, spring onions, lime and crispy noodles as accompaniments.