Chicken Thigh Khao Soi
Chicken thighs simmered with curry powder, turmeric, coconut milk, garlic, ginger, lemongrass, and egg noodles, then topped with red onion, wonton strips, and pickled mustard greens.
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
Ingredients
Serves/makes 4
Spice Paste
Soup
Toppings
Instructions
- 1.
Salt thighs, set aside.
- 2.
Combine spices, pastes & lime zest into a curry paste.
- 3.
Fry paste in oil over med-high, 2–3min.
- 4.
Add stock, coconut milk, fish sauce, sugar & sambal and chicken. Simmer over medium, 10 min.
- 5.
Add noodles. Cover, cook 8–10min.
- 6.
Remove thighs, shred, cut to spoon-sized pieces, return to pot.
- 7.
Thin broth w/ splash stock if too thick.
- 8.
Serve w/ fried wonton strips, shaved red onion, cilantro & pickled mustard greens or kraut.