Khao Soi
Total Time: 1 hourYield: 3 Servings
Source: www.feastingathome.com
Category: Soup
Ingredients
12 ounces Egg Noodles (Chinese)1 tablespoon Coconut Oil
1 whole Shallot (diced)
1 whole Lemongrass (cut into 3 pieces, smashed)
4 cloves Garlic (minced)
2 tablespoons Red Curry Paste
1⁄2 teaspoon Turmeric
1⁄2 teaspoon Curry Powder
1⁄2 teaspoon Cardamom Powder
14 ounces Coconut Milk
2 cups Chicken Broth
6 whole Kaffir Lime Leaves
1 whole Red Bell Pepper
2 tablespoons Fish Sauce
2 tablespoons Soy Sauce
2 tablespoons Brown Sugar
1 tablespoon Sambal Olek
1 whole Lime (cut into wedges)
dash Salt
dash Ground Black Pepper
1 whole Chicken Breast
1⁄4 cup Cilantro (chopped)
1⁄2 cup Water
Directions
- In a large pot, heat coconut oil over medium heat. Add shallot, garlic, and lemongrass. Saute until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, curry powder and cardamom. Sauté for 1 minute.
- Add the coconut milk, chicken broth, water, and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering, add the fish sauce, brown sugar, soy sauce, and sambal olek. Mix well.
- Add the chicken breast and bell pepper, and gently simmer covered for 10 minutes. Remove chicken breast and shred then return to the soup and simmer for two more minutes.
- Cook noodles according to package directions then place into three separate bowls for serving.
- Squeeze two lime wedges into the soup. Taste, adding more lime/salt/pepper/red curry paste, if necessary. Pick out lemongrass and discard.
- Ladle the hot, flavorful soup over the noodles. Garnish the bowls with pickled mustard greens, crispy noodles, cilantro, and lime wedges. Enjoy!