For 4 Servings:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (or substitute with tofu or shrimp)
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon cumin
1 can (14 oz) coconut milk
3 cups chicken broth or vegetable broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 red onion, sliced
2 cups cooked egg noodles
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Crispy fried noodles or crushed peanuts (optional)
1. In a large pot, heat vegetable oil over medium-high heat. Add red curry paste, ginger, garlic, coriander, turmeric, and cumin. Stir-fry for 1-2 minutes, or until fragrant.
2. Add chicken (or tofu or shrimp) to the pot and cook until browned on all sides.
3. Add coconut milk, chicken or vegetable broth, fish sauce, brown sugar, and sliced red onion to the pot. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes, or until the chicken is cooked through.
4. Divide the cooked egg noodles among 4 bowls. Ladle the soup over the noodles.
5. Garnish with chopped cilantro, a squeeze of lime juice, and crispy fried noodles or crushed peanuts (if using).
6. Serve hot and enjoy your delicious Khao Soi!
For 4 Servings:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (or substitute with tofu or shrimp)
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon cumin
1 can (14 oz) coconut milk
3 cups chicken broth or vegetable broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 red onion, sliced
2 cups cooked egg noodles
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Crispy fried noodles or crushed peanuts (optional)
1. In a large pot, heat vegetable oil over medium-high heat. Add red curry paste, ginger, garlic, coriander, turmeric, and cumin. Stir-fry for 1-2 minutes, or until fragrant.
2. Add chicken (or tofu or shrimp) to the pot and cook until browned on all sides.
3. Add coconut milk, chicken or vegetable broth, fish sauce, brown sugar, and sliced red onion to the pot. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes, or until the chicken is cooked through.
4. Divide the cooked egg noodles among 4 bowls. Ladle the soup over the noodles.
5. Garnish with chopped cilantro, a squeeze of lime juice, and crispy fried noodles or crushed peanuts (if using).
6. Serve hot and enjoy your delicious Khao Soi!
