Ingredients with Measurements:
- 1 lb. fresh rice noodles
- 1 lb. chicken thighs, boneless and skinless
- 2 tbsp. red curry paste
- 1 tbsp. turmeric powder
- 2 cups coconut milk
- 2 cups chicken broth
- 2 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped shallots
- 1/4 cup chopped pickled mustard greens
- 1/4 cup roasted peanuts
- 1/4 cup crispy fried noodles
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Wok or large skillet
- Tongs
- Serving bowls
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Cut the chicken into bite-sized pieces.
3. In a mixing bowl, combine the red curry paste and turmeric powder. Add the chicken and toss to coat.
4. Heat the wok or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
5. Add the coconut milk, chicken broth, fish sauce, and palm sugar to the wok. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
6. Add the lime juice, cilantro, green onions, shallots, and pickled mustard greens to the wok. Stir to combine.
7. Divide the cooked rice noodles among serving bowls. Ladle the curry over the noodles.
8. Garnish with roasted peanuts and crispy fried noodles.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking chicken, low heat for simmering curry.
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 28g
Carbohydrates: 49g
Protein: 27g
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken.
- Brown sugar can be substituted for palm sugar.
- Regular noodles can be substituted for rice noodles.
Variations:
- Add vegetables such as sliced bell peppers, sliced carrots, or snow peas.
- Use different types of curry paste for different levels of spiciness.
- Top with sliced red chilies for extra heat.
Tips and tricks:
- Use fresh rice noodles for the best texture.
- Don't overcook the chicken to prevent it from becoming tough.
- Adjust the amount of curry paste and fish sauce to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with garnishes on top.
Garnishes:
Roasted peanuts and crispy fried noodles.
Pairings:
Thai iced tea or beer.
Suggested side dishes:
Thai cucumber salad or steamed vegetables.
Troubleshooting advice:
If the curry is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Khanom chin khao soi is a traditional Thai dish that originated in northern Thailand.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve with lime wedges for squeezing over the top.
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Region: Thai