Khao Soi Gai

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 cans (13.5 oz each) coconut milk, divided
• 3 tbsp red curry paste
• 1 tbsp curry powder
• 1 tsp turmeric
• 8 oz egg noodles (fresh or dried)
• 2 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 shallots, thinly sliced
• 1/2 cup pickled mustard greens, rinsed and sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup vegetable oil (for frying noodles)
• 2 tsp chili oil or fried chilies (garnish)(optional)

Instructions

1. 1

   Prep all ingredients (about 15 minutes): slice shallots, chop cilantro, rinse and slice pickled mustard greens, cut chicken into bite-sized pieces, and separate about 1 oz of dry egg noodles for frying.

2. 2

   Make the curry base (15 minutes): in a heavy pot over medium heat, simmer 1 can of coconut milk until it thickens and the oil separates (5-8 minutes). Add red curry paste, curry powder, and turmeric; fry, stirring constantly, for 3-4 minutes until fragrant.

3. 3

   Add the chicken and stir to coat in the curry paste, cooking 3-4 minutes. Pour in the remaining can of coconut milk and the chicken broth. Add fish sauce and palm sugar. Simmer gently, partially covered, for 30-35 minutes until the chicken is tender and the broth has deepened in flavor.

4. 4

   While the curry simmers, fry the reserved noodles (10 minutes): heat vegetable oil in a small pan to 350°F. Fry the loose noodles for 30-60 seconds until golden and puffy, then drain on paper towels.

5. 5

   Cook the remaining egg noodles according to package directions (5-8 minutes), drain, and divide between two large bowls.

6. 6

   Ladle the hot curry and chicken over the boiled noodles. Top each bowl with crispy fried noodles, sliced shallots, pickled mustard greens, cilantro, and chili oil if using. Serve immediately with lime wedges on the side.