|YIELDS: 2 Servings||PREP TIME: 5 mins||COOK TIME: 16 mins||TOTAL TIME: 21 mins|
Khao soi curry is a traditional dish of Northern Thailand and is made with boiled egg noodles, fried egg noodles, and meat (or tofu for a vegetarian version) in a creamy, coconut-curry sauce.
2 tbsp cooking oil
1 tbsp khao soi curry paste
3 ½ oz boneless chicken breast or thigh*, cut into chunks
1 cup coconut milk
1-2 tsp palm sugar
1-2 tbsp fish sauce (substitute 1 tsp salt for vegetarian)
3 ½ oz egg noodles, cooked according to package instructions (use rice noodles for a gluten-free version)
2 oz deep fried egg noodles*
Finely chopped cilantro
Finely chopped spring onion
2 shallots, thinly sliced
1 lime, cut into wedges
2 tbsp pickled cabbage
- Heat the cooking oil in a large skillet over medium heat. Add the curry paste and cook until fragrant.
- Add the chicken (or tofu) and cook, stirring continuously, for 2-3 minutes, until cooked through.
- Stir in the coconut milk, palm sugar, and fish sauce. Mix well and let simmer for 5-10 minutes.
- Divide the cooked egg noodles between two bowls and pour the curry over the top.
- Serve the toppings on the side so that everyone can customize their bowl to their own taste. Enjoy!
*If you have the time, I highly recommend using bone-in chicken legs or thighs and browning then simmering for an extra 30 minutes or so. The flavor that the bones give the broth is incredible! Alternatively, for a vegetarian version, you can substitute tofu for the chicken.
*To deep fry egg noodles, start with cooked noodles that have been rinsed and patted dried. Heat 2-3 inches of oil to 375°F in a heavy bottom skillet or wok. Cook the noodles in the hot oil until puffed, crisp, and brown. (This does not take very long, so watch closely!) Alternatively, you can substitute store-bought fried shallots or onions if you're pressed for time or want a gluten-free version.