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30 Minute Khao Soi

Name: 30 Minute Khao Soi
Ingredients: 30 g ginger (grated, 2 Tbsp); 15 g Lemongrass (grated, 1Tbsp); 25 g garlic (grated or minced, 6-7 cloves); Zest of 1 lime; 50 g red onion (minced, 1/4 of a red onion); 5 g salt (1tsp); 12 g turmeric (4tsp); 10 g curry powder (4tsp); 3 g coriander (1 1/2 tsp); 5 g paprika (2 1/4tsp); 1-2 fresno chile (minced, optional); 1 1/2 lbs boneless skinless chicken thighs (700g ); Salt; 40 g coconut oil (3Tbsp); 2 cans coconut milk (14oz/414mL each); 1 kg chicken stock (Full tutorial in this video: https://youtu.be/oLwuUJcFJvY, 4c); High smoke point frying oil (canola, vegetable, coconut); Chinese fresh egg noodles (sub regular fresh egg noodles, ramen noodles, or rice noodles); 30 g fish sauce (1 1/2Tbsp); 25 g brown sugar (1/8c); 20-25 g Sambal chili sauce (4-5tsp); Red onion - raw (thinly sliced, and rinsed under cold water); Cilantro; Lime wedge; Crunchy fried noodles (see below); Pickled mustard greens

Khao soi is my favorite soup on planet earth. Period. Here's the version that I make on a weeknight, but the flavors are so deep and interesting, you can pull out this recipe onany day of the week.

Ingredients

CURRY PASTE:

30 g ginger, grated, 2 Tbsp
15 g Lemongrass, grated, 1Tbsp
25 g garlic, grated or minced, 6-7 cloves
Zest of 1 lime
50 g red onion, minced, 1/4 of a red onion
5 g salt, 1tsp
12 g turmeric, 4tsp
10 g curry powder, 4tsp
3 g coriander, 1 1/2 tsp
5 g paprika, 2 1/4tsp
1-2 fresno chile, minced, optional

SOUP:

1 1/2 lbs boneless skinless chicken thighs, 700g
Salt
40 g coconut oil, 3Tbsp
2 cans coconut milk, 14oz/414mL each
1 kg chicken stock, Full tutorial in this video: https://youtu.be/oLwuUJcFJvY, 4c
High smoke point frying oil, canola, vegetable, coconut
Chinese fresh egg noodles, sub regular fresh egg noodles, ramen noodles, or rice noodles
30 g fish sauce, 1 1/2Tbsp
25 g brown sugar, 1/8c
20-25 g Sambal chili sauce, 4-5tsp

GARNISH:

Red onion – raw, thinly sliced, and rinsed under cold water
Cilantro
Lime wedge
Crunchy fried noodles, see below
Pickled mustard greens, If you can’t find, look for a mellow sauerkraut or sour deli pickle. Essentially you want something tangy and crunchy

Instructions

CURRY PASTE:

Stir ingredients to combine into a paste

SOUP:

Salt chicken on both sides. And set aside for a few minutes while you make the curry paste.
Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe above) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot.
Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender.
Once tender and breaking apart easily, remove chicken from broth. Add fish sauce, brown sugar, and sambal to soup and stir to combine.
Cut chicken into bite sized pieces and return them to the broth.
Taste for seasoning and adjust if needed with fish sauce and/or chili sauce.
For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle.

GARNISH:

For the crunchy fried noodle topping, add about 1″/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color.
Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package.