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Khao Soi

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

paste

  • 2 birds eye chilis can sub 1 T red chili or habanero paste
  • 2 shallots
  • 6 cloves garlic
  • 2 tsp ginger
  • 4 tbsp cilantro
  • zest of one lime
  • 1 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp coriander
  • 2 tbsp avocado oil

soup

  • 2 tbsp red curry paste
  • 1 pound chicken breast sliced thin
  • 4 cups chicken broth
  • 2 tsp maple syrup
  • 3 tbsp fish sauce
  • 14 ounces coconut milk
  • 8 ounces egg noodles dry weight, cooked according to package instruction
  • 1 tsp salt
  • 1/4 cup lime juice add at the end

Instructions
 

  • Paste: Blend or pound chilis, shallots, garlic, ginger, cilantro, lime zest, curry powder, turmeric, and coriander into a paste (or pulse finely).
  • Fry paste: Heat avocado oil in a pot over medium. Cook the aromatic paste with red curry paste 2-4 minutes until fragrant.
  • Simmer: Stir in coconut milk and chicken broth. Add chicken, maple syrup, fish sauce, and salt. Simmer until chicken is cooked through and broth is flavorful, about 15-25 minutes.
  • Noodles: Cook egg noodles per package; drain.
  • Finish: Stir in lime juice off heat. Taste and adjust fish sauce/salt. Serve broth and chicken over noodles.
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