8 oz egg noodles (fresh or dried)
Optional Toppings:
Crispy fried noodles
Chopped fresh cilantro
Sliced red onions
Lime wedges
Pickled mustard greens
Sliced fresh chilies
Instructions:
Prepare the Soup Base:
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, ginger, red curry paste, and turmeric powder. Cook for 1-2 minutes, until fragrant.
Add the Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Cook the Chicken:
Add the bite-sized chicken pieces to the pot. Simmer for 8-10 minutes, or until the chicken is fully cooked.
Season the Soup:
Stir in the fish sauce, sugar, and lime juice. Taste and adjust the seasoning as needed.
Cook the Noodles:
While the soup simmers, cook the egg noodles according to package instructions. Drain and set aside.
Assemble the Khao Soi:
Divide the cooked noodles into serving bowls.
Ladle the hot soup over the noodles, ensuring each bowl has a generous amount of chicken and broth.
Add Toppings:
Top each bowl with crispy fried noodles, fresh cilantro, sliced red onions, lime wedges, pickled mustard greens, and sliced chilies for a burst of flavor and texture.
Tips:
Crispy Noodles: Fry a small portion of uncooked egg noodles in hot oil until golden and crispy for the topping.
Milder Version: Reduce the amount of red curry paste for a less spicy soup.
Storage: Store the soup base and noodles separately to prevent the noodles from getting soggy. Reheat and assemble as needed.
Enjoy your rich, aromatic, and delicious Chicken Khao Soi—a true comfort food that’s bursting with Thai flavors! 🍜
