Egg Noodles in Rich Chicken Curry Sauce (Khao Soi)

14 Dec

I made this last week, and had to ask the husband whether or not we liked it 🙂 he said he liked it. I guess it wasn’t that memorable for me :). At least I didn’t hate it! That I would have remembered!

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Egg Noodles in Rich Chicken Curry Sauce (Khao Soi)
adapted from the kitchn

2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tablespoons Thai red curry paste
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
4 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
egg noodles (Asian-style or Italian)

Garnishes
Thinly sliced shallots, raw or fried
Cilantro
Roasted chopped peanuts
Lime wedges
Chopped green onion
Pickled mustard greens
Dried chilies
Fried egg noodles

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 salted 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 bowls. Top with curry and the garnishes of your choice. Serve immediately.

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