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Title: Homemade Khao Soi (Coconut Curry Noodle Soup)
Categories: Chicken, Soups, Thai
Yield: 4 Servings

1 tb Vegetable oil
2 tb Red curry paste
1 ts Turmeric powder
400 ml Can coconut milk
2 c Chicken stock
2 Chicken thighs;
- bone-in, skinless
2 tb Fish sauce
1 tb Soy sauce
1 ts Sugar
400 g Fresh egg noodles or
- dried egg noodles
1 c Vegetable oil;
- for frying crispy noodles
Fresh cilantro leaves
Lime wedges
Red onion; sliced
Pickled mustard greens

Preparation time: 15 minutes
Cooking time: 30 minutes

Khao Soi is a rich and aromatic Northern Thai coconut curry noodle
dish featuring tender chicken, creamy coconut milk, and warm spices.
It is served with fresh egg noodles, crispy fried noodles, and
garnished with lime, red onion, cilantro, and pickled mustard greens.

Curry:

Heat the vegetable oil in a large pot over medium heat. Add the red
curry paste and turmeric powder. Saute for 1 to 2 minutes until
fragrant. Gradually stir in the coconut milk, mixing well to combine
with the curry paste. Add the chicken stock, fish sauce, soy sauce,
and sugar. Bring the mixture to a gentle boil. Add the chicken thighs
to the curry. Reduce heat to low, cover, and simmer for 20 to
25 minutes until the chicken is tender and fully cooked.

Noodles:

Cook the egg noodles according to package instructions. Drain and set
aside. Reserve about 1/4 cup of the noodles for frying.

Make Crispy Noodles:

Heat 1 cup of vegetable oil in a medium saucepan over medium-high
heat. Fry the reserved noodles until golden and crispy. Remove and
drain on paper towels.

Assemble the Dish:

Divide the cooked noodles into serving bowls. Ladle the chicken curry
over the noodles, ensuring each bowl gets a piece of chicken. Top
with crispy noodles, fresh cilantro, lime wedges, sliced red onion,
and pickled mustard greens.

Recipe by Carl Jennings

Recipe FROM: <https://www.simplythaiutah.com/khao-soi-recipe/>

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