Khao Soi

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 pound chicken breast, cut into bite-sized pieces
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 teaspoon turmeric powder
• 8 ounces egg noodles
• 2 cups shredded cabbage
• 3 green onions, chopped
• 1/4 cup crispy fried onions
• 2 tablespoons lime juice
• 1 red chili, sliced
• cilantro for garnish

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Add minced garlic and red curry paste, stirring constantly for 1-2 minutes until fragrant.
3. Add chicken pieces and cook for 3-4 minutes until lightly browned.
4. Pour in coconut milk and chicken broth, stirring well to combine.
5. Add fish sauce, palm sugar, and turmeric powder. Bring to a simmer.
6. Reduce heat to medium and simmer for 15 minutes until chicken is cooked through.
7. While curry simmers, cook egg noodles according to package directions. Drain and set aside.
8. Divide cooked noodles among serving bowls.
9. Ladle curry mixture over the noodles.
10. Top each bowl with shredded cabbage, green onions, crispy fried onions, and fresh chili slices.
11. Drizzle with lime juice and garnish with cilantro.
12. Serve immediately while hot.

Notes

• Use a large pot or Dutch oven to accommodate all ingredients comfortably.
• Mince garlic fresh for best flavor, or prepare ahead and store in refrigerator.
• Curry paste intensity varies by brand; adjust to taste preference.
• Crispy fried onions can be made at home or purchased pre-made for convenience.
• Prepare all toppings before serving as the dish comes together quickly.
• Leftover curry can be stored in an airtight container for up to 3 days; reheat gently on stovetop.
• Do not boil coconut milk vigorously to prevent separation.
• For vegetarian version, substitute chicken with firm tofu or mixed vegetables.