Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp red curry paste
- 1 tbsp yellow curry powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 lb fresh egg noodles
- 2 cups bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Tongs
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red curry paste, yellow curry powder, coriander, turmeric, and paprika. Cook for 1-2 minutes, stirring constantly.
3. Add the chicken broth, coconut milk, fish sauce, and palm sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the chicken thighs and simmer for 20-25 minutes, or until cooked through. Remove the chicken from the pot and shred with two forks.
5. While the chicken is cooking, cook the egg noodles according to package instructions. Drain and rinse with cold water.
6. To serve, divide the noodles among four bowls. Top with the shredded chicken, bean sprouts, cilantro, and green onions. Ladle the soup over the top.
7. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu
- Red curry paste can be substituted with green curry paste
- Egg noodles can be substituted with rice noodles or udon noodles
Variations:
- Add sliced mushrooms or bamboo shoots to the soup
- Use shrimp instead of chicken
- Add a dollop of chili oil for extra heat
Tips and tricks:
- Use a good quality chicken broth for the best flavor
- Don't overcook the noodles, they should be al dente
- Adjust the amount of curry paste and fish sauce to your liking
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the toppings arranged neatly on top.
Garnishes:
Crispy fried noodles, sliced red chilies, and chopped peanuts make great garnishes for this soup.
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Thai-style cucumber salad or stir-fried vegetables make great side dishes.
Troubleshooting advice:
If the soup is too spicy, add more coconut milk to mellow out the heat.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Khao Soi is a popular noodle soup from Northern Thailand that is influenced by Burmese and Chinese cuisine.
Flavor profiles:
This soup is rich, creamy, and slightly spicy with a hint of sweetness from the palm sugar.
Serving suggestions:
Serve the soup with lime wedges on the side for squeezing over the top.
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Region: Thai