Khao Soi (Thai Coconut Curry Noodle Soup)

Ingredients

• 2 Thai bird's eye chilies
• 2 medium shallots
• 6 cloves garlic
• 1-inch piece ginger ((peeled and sliced))
• 1/4 cup cilantro ((stems and leaves, rinsed))
• zest of 1 lime
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• 2 tablespoons shrimp paste
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs ((sliced))
• 2 tablespoons Thai red curry paste
• 4 cups low sodium chicken stock
• 2 teaspoons brown sugar
• 14 ounces unsweetened coconut milk
• 3 tablespoons fish sauce ((or to taste))
• 1 pound fresh Chinese egg noodles ((thick wonton noodles work well))
• thinly sliced shallots
• lime wedges
• pickled mustard stems/greens
• crispy noodles
• chopped cilantro
• Thai chili paste ((Nam Prik Pao))

Instructions

1. 1

   Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

2. 2

   Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.

3. 3

   Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.

4. 4

   Meanwhile, cook the noodles according to package instructions.

5. 5

   To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.