Khao Soi

Ingredients - Serves 4

• Crunchy noodles - For garnish
• Red onion - 1/4 cup, thinly sliced
• Cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Egg noodles - 8 oz, cooked
• Sugar - 1 teaspoon
• Curry powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Soy sauce - 1 tablespoon
• Fish sauce - 2 tablespoons
• Chicken broth - 2 cups
• Coconut milk - 2 cups
• Red curry paste - 2 tablespoons
• Chicken thighs - 1 lb, boneless and skinless

Let's Get Started

1. Heat a large pot over medium heat. Add the red curry paste and cook for 1 minute.
2. Add the chicken thighs and cook until browned on all sides.
3. Pour in the coconut milk, chicken broth, fish sauce, soy sauce, turmeric powder, curry powder, and sugar. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. To serve, divide the cooked egg noodles among bowls. Ladle the soup over the noodles.
7. Garnish with lime wedges, chopped cilantro, sliced red onion, and crunchy noodles.
8. Serve hot and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 450
• Fat: 25g
• Carbs: 40g
• Protein: 15g
• Sodium: 800mg
• Sugar: 5g