Name: Khao Soi
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp. plus 1 qt. canola oil, divided -; 1/2 c. red curry paste -; 2 tbsp. Thai curry powder -; 2 (14-oz.) cans unsweetened coconut milk, divided -; 1/4 c. fish sauce, plus more to taste -; 2 tbsp. palm sugar, chopped or shaved, or light brown sugar -; 1 1/2 c. low-sodium chicken stock or broth -; 1/8 to 1/4 tsp. Thai chili flakes -; 16 oz. thin wonton noodles, divided -; 1 lb. skinless, boneless chicken thighs, finely chopped -; Fresh lime juice, to taste -; 1/2 c. finely chopped fermented mustard greens -; 1/2 c. finely chopped red onion -; 1/4 c. fresh cilantro leaves -; Lime wedges, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Khao Soi

1. 2 tbsp. plus 1 qt. canola oil, divided -

2. 1/2 c. red curry paste -

3. 2 tbsp. Thai curry powder -

4. 2 (14-oz.) cans unsweetened coconut milk, divided -

5. 1/4 c. fish sauce, plus more to taste -

6. 2 tbsp. palm sugar, chopped or shaved, or light brown sugar -

7. 1 1/2 c. low-sodium chicken stock or broth -

8. 1/8 to 1/4 tsp. Thai chili flakes -

9. 16 oz. thin wonton noodles, divided -

10. 1 lb. skinless, boneless chicken thighs, finely chopped -

11. Fresh lime juice, to taste -

12. 1/2 c. finely chopped fermented mustard greens -

13. 1/2 c. finely chopped red onion -

14. 1/4 c. fresh cilantro leaves -

15. Lime wedges, for serving -

How to cook deliciously - Khao Soi

1. Stage

In a large saucepan over high heat, heat 2 tablespoons oil until shimmering. Add curry paste, curry powder, and 1 cup coconut milk and cook, stirring occasionally, until mixture begins to look curdled, about 5 minutes. Add fish sauce and cook, stirring, until heated through, about 1 minute. Add palm sugar and cook, stirring occasionally, until sugar is melted, 2 to 3 minutes.

2. Stage

Add stock, chili flakes, and remaining milk and bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until thickened to a sauce-like consistency, about 30 minutes.

3. Stage

Line a baking sheet with paper towels. In a large pot fitted with a deep-fry thermometer, over medium heat, heat remaining 1 quart oil until thermometer registers 350°. Fry one-quarter of noodles, stirring occasionally, until golden brown and crispy, about 2 minutes. Transfer to prepared sheet.

4. Stage

Add chicken to broth and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes; season to taste with lime juice and fish sauce.

5. Stage

Meanwhile, cook remaining noodles according to package directions.

6. Stage

Divide noodles among bowls. Ladle broth and chicken over. Top with mustard greens, onion, cilantro, and crispy noodles. Serve with lime wedges alongside.