Egg Noodles & Chicken Curry (Khao Soi)
This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, smash and roughly chopped
- 1 shallot, chopped
- 1-3 tablespoons Thai redy curry paste, depends on how spicy you desire
- 2 tablespoons curry powder
- 1 cup coconut milk
- 1/2 cup chicken broth
- 2 chicken thighs, boneless, skinless, bite size pieces
- 1 teaspoon fish sauce
- 1 1/2 teaspoons sugar
- 250 grams dry egg noodles, Asian or Italian is fine
Garnishes/toppings of your choice
- shallots, thinly sliced
- fried shallots, OR make from a shortcut
- fresh cilantro
- roasted peanuts, chopped
- lime, wedges
- spring onion, chopped
- pickled mustard greens
- dried chilies
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
- Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
Notes
Low cost with just two chicken thighs. Can substitute chicken with beef or pork.
Shortcut: Fried Shallots.
Adapted from an internet recipe.
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