Name: Khao Soi Gai (Thai - Main Course )
Cuisine: Thai
Ingredients: Cooking oil - 2 tbsp (2 tbsp); Red curry paste - 3 tbsp (3 tbsp); Garlic cloves - 4 cloves (4 cloves); Chicken thighs - 750 g (750 g); Chicken broth - 3 cups (3 cups); Coconut milk - 1 can (1 can); Fish sauce - 2 tbsp (2 tbsp); Brown sugar - 2 tbsp (2 tbsp); Lime juice - 2 tbsp (2 tbsp); Egg noodles - 400 g (400 g); Pickled mustard - 1/2 cup (1/2 cup); Crispy noodles - 1/2 cup (1/2 cup); Shallots - 2 (2)

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Khao Soi Gai (Thai - Main Course) Recipe

Northern Thai curry noodle soup made with egg noodles, tender chicken, and a rich coconut curry broth. Khao Soi Gai is garnished with crispy noodles, pickled mustard greens, and shallots, providing a combination of textures and flavors.

Ingredients:

Cooking oil - 2 tbsp
Red curry paste - 3 tbsp
Garlic cloves - 4 cloves
Chicken thighs - 1 1/2 lb (750 g)
Chicken broth - 24 fl oz (3 cups)
Coconut milk - 1 can
Fish sauce - 2 tbsp
Brown sugar - 2 tbsp
Lime juice - 2 tbsp
Egg noodles - 14 oz (400 g)
Pickled mustard - 4 oz (1/2 cup)
Crispy noodles - 2 oz (1/2 cup)
Shallots - 2

Instructions

In a large pot, heat oil over medium-high heat. Add curry paste and garlic; cook until fragrant for about 2 minutes.
Add chicken thighs and cook until browned, about 5 minutes.
Pour in chicken broth, coconut milk, fish sauce, brown sugar, and lime juice. Bring to a simmer, reduce heat to low, and let it cook for about 20 minutes.
In a separate pot, cook egg noodles according to package instructions.
While the noodles are cooking, chop the pickled mustard greens and shallots.
Divide the cooked noodles among four bowls.
Ladle the curry broth over the noodles, along with a few pieces of chicken.
Top the bowls with a handful of crispy noodles, chopped pickled mustard greens, and shallots.

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