Chiang Mai Noodles (Khao Soi)

Ingredients

Vegetable oil

2 tablespoons

Shallots

2, finely chopped

Garlic

4 cloves, minced

Curry paste

3 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Chicken thighs

1 pound, boneless and skinless

Chicken broth

4 cups

Coconut milk

1 can (14 oz)

Fish sauce

2 tablespoons

Sugar

1 teaspoon

Egg noodles

8 ounces

Cilantro

for garnish

Lime wedges

for garnish

Red onion, sliced

for garnish

Crispy fried noodles

for garnish (optional)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the finely chopped shallots and minced garlic, and sauté until fragrant and golden brown.
2. Add the curry paste, turmeric powder, cumin powder, and coriander powder to the pot. Stir well to combine and let the spices cook for 1-2 minutes to release their aromas.
3. Incorporate the chicken thighs into the pot, browning them on all sides for about 5 minutes.
4. Pour in the coconut milk and chicken broth, followed by the fish sauce and sugar. Stir to combine and bring the mixture to a gentle simmer.
5. Cover the pot and let the soup simmer for 30 minutes, or until the chicken is cooked through and tender.
6. While the soup is simmering, cook the egg noodles according to package instructions. Drain and set aside.
7. After the chicken is cooked, remove it from the soup and shred the meat using two forks, discarding the bones.
8. Return the shredded chicken to the soup and stir well to combine.
9. To serve, divide the cooked egg noodles among bowls. Ladle the aromatic soup over the noodles.
10. Garnish with fresh cilantro, lime wedges, sliced red onion, and crispy fried noodles, if desired.
11. Enjoy the delightful flavors of Chiang Mai Noodles!