Khao Soi

Ingredients

Egg noodles

8 ounces, cooked according to package instructions

Chicken thighs

1 pound, boneless and skinless

Coconut milk

1 can (13.5 ounces)

Chicken broth

4 cups

Red curry paste

3 tablespoons

Fish sauce

2 tablespoons

Soy sauce

1 tablespoon

Sugar

1 tablespoon

Curry powder

1 tablespoon

Turmeric powder

1 teaspoon

Red onion

1, thinly sliced

Cilantro

1/2 cup, chopped

Lime

2, cut into wedges

Crunchy noodles

1 cup, for topping

Instructions

1. In a large pot over medium heat, add the red curry paste and cook for about 1 minute, allowing the spices to bloom.
2. Add the chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes.
3. Pour in the coconut milk and chicken broth, then stir in the fish sauce, soy sauce, turmeric powder, curry powder, and sugar. Mix well to combine.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot and stir to combine.
6. To serve, divide the cooked egg noodles among bowls. Ladle the fragrant soup over the noodles.
7. Garnish each bowl with sliced red onion, chopped cilantro, lime wedges, and crispy crunchy noodles for added texture.
8. Serve hot and enjoy this delightful bowl of Thai comfort!