Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

thewoksoflife.com

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subheading: FOR THE KHAO SOI PASTE:

2 Thai bird's eye chilies

2 medium shallots

6 cloves garlic

1-inch piece ginger (peeled and sliced)

¼ cup cilantro (stems and leaves, rinsed)

zest of 1 lime

2 teaspoons ground turmeric

2 teaspoons ground coriander

1 teaspoon curry powder

2 tablespoons shrimp paste (Thai, filipino, or Chinese shrimp pastes will all work; can substitute laksa paste)

subheading: FOR THE SOUP:

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs (sliced)

2 tablespoons Thai red curry paste

4 cups low sodium chicken stock

2 teaspoons brown sugar

14 ounces unsweetened coconut milk

3 tablespoons fish sauce (or to taste)

1 pound fresh Chinese egg noodles (thick wonton noodles work well)

subheading: TO GARNISH:

thinly sliced shallots

lime wedges

pickled mustard stems/greens

crispy noodles

chopped cilantro

Thai chili paste (Nam Prik Pao)

Directions at thewoksoflife.com

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