Egg Noodles with Rich Chicken Curry Sauce (Khao Soi)
- 2 tablespoons vegetable oil
- 3 garlic cloves, roughly chopped
- 1 shallot, chopped
- 1 - 3 tablespoons Thai red curry paste, depending on spice preference
- 2 tablespoons curry powder
- 1 cup coconut milk
- 1/2 cup low-sodium chicken broth
- 2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
- 1 teaspoon fish sauce
- 1 1/2 teaspoons sugar
- 8 ounces fresh or dried egg noodles (Asian-style or Italian)
- Thinly sliced shallots, raw or fried
- Cilantro
- Roasted chopped peanuts
- Lime wedges
- Chopped green onion
- Pickled mustard greens
- Dried chilies
- Fried egg noodles
- Produce
- Chilies, Dried (1)
- Cilantro (1)
- Green onion (1)
- Lime, wedges (1)
- Peanuts, Roasted (1)
- Pickled mustard greens (1)
- Shallot (1)
- Shallots, raw or fried (1)
- Meat
- Chicken thighs (about 8 oz), boneless skinless (2)
- Canned Goods
- Chicken broth, low-sodium (1/2 cup)
- Coconut milk (1 cup)
- Condiments
- Fish sauce (1 teaspoon)
- Cooking & Baking
- Curry powder (2 tablespoons)
- Garlic cloves (3)
- Sugar (1 1/2 teaspoons)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Egg noodles, fresh or dried (8 ounces)
- Egg noodles, Fried (1)
- Thai red curry paste (1 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 23, 2012 (4 months ago).
126 people saved this recipe.
