Kao Soi - Thai Curry Noodle Soup

Ingredients

Vegetable oil

2 tablespoons

Chicken thighs

4, bone-in, skin-on

Red curry paste

2 tablespoons

Coconut milk

2 cups

Chicken broth

4 cups

Fish sauce

2 tablespoons

Sugar

1 tablespoon

Turmeric powder

1 teaspoon

Curry powder

1 tablespoon

Egg noodles

200 grams

Crunchy noodles

1 cup, for garnish

Red onion

1, sliced, for garnish

Cilantro

a handful, chopped, for garnish

Lime

1, cut into wedges, for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and brown on both sides. Once browned, remove from the pot and set aside.
2. In the same pot, add the red curry paste and sauté for about a minute until it becomes fragrant.
3. Pour in the coconut milk and chicken broth into the pot, stirring well to combine with the curry paste.
4. Add the fish sauce, sugar, turmeric powder, and curry powder to the pot. Stir well to blend the flavors.
5. Return the browned chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is fully cooked and tender.
6. While the soup is simmering, cook the egg noodles according to the package instructions. Once cooked, drain and set aside.
7. After the chicken is cooked, remove it from the pot. Use two forks to shred the meat and discard the bones. Return the shredded chicken to the pot and stir well to combine.
8. To serve, divide the cooked egg noodles among bowls. Ladle the flavorful curry soup over the noodles. Garnish with crunchy noodles, sliced red onion, fresh cilantro, and a squeeze of lime. Enjoy your homemade Kao Soi!