Khao Soi Chicken

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 180 g · 297 kcal
• Coconut Milk (full fat) 200 g · 360 kcal
• Chicken Broth 100 g · 8 kcal
• Fresh Egg Noodles (for soup) 150 g · 195 kcal
• Egg Noodles (for crispy topping) 30 g · 39 kcal
• Vegetable Oil (for frying crispy noodles) 20 g · 180 kcal
• Vegetable Oil (for curry paste) 10 g · 90 kcal
• Dried Red Chilies 5 g · 16 kcal
• Shallots 10 g · 7 kcal
• Garlic 5 g · 7 kcal
• Galangal 3 g · 2 kcal
• Lemongrass 3 g · 3 kcal
• Turmeric Powder 1 g · 4 kcal
• Coriander Seeds 1 g · 3 kcal
• Cumin Seeds 1 g · 4 kcal
• White Peppercorns 0 g · 1 kcal
• Shrimp Paste 0 g · 1 kcal
• Palm Sugar 15 g · 57 kcal
• Fish Sauce 20 g · 10 kcal
• Pickled Mustard Greens 30 g · 5 kcal
• Red Onion (thinly sliced) 20 g · 8 kcal
• Lime Wedge 20 g · 6 kcal
• Chili Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. To make the curry paste, blend dried red chilies, shallots, garlic, galangal, lemongrass, turmeric powder, coriander seeds, cumin seeds, white peppercorns, and shrimp paste (if using) with a little vegetable oil until a smooth paste forms.
2. Heat the remaining vegetable oil in a large pot. Add the prepared curry paste and sauté until fragrant, about 3-5 minutes, then add the chicken thighs and brown them lightly on all sides.
3. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat, stir in the palm sugar and fish sauce, and let it simmer for 20-25 minutes until the chicken is tender and cooked through.
4. While the curry simmers, boil the fresh egg noodles until al dente. Drain and set aside. In a separate small pot or deep pan, heat additional vegetable oil and fry a small portion of egg noodles until golden and crispy; drain on paper towels.
5. Divide the cooked noodles into serving bowls. Ladle the hot chicken curry over the noodles, ensuring each bowl gets a good portion of chicken and sauce.
6. Garnish each bowl generously with crispy fried noodles, thinly sliced red onion, pickled mustard greens, a lime wedge, and a drizzle of chili oil. Serve immediately for the best taste experience.