Quick 30 Minute Khao Soi

Ingredients

• 3 tablespoons Red curry paste
• 1 tablespoon Curry powder
• 0.5 teaspoon Turmeric powder
• 28 ounces Full-fat coconut milk
• 2 cups Chicken broth
• 1 pound Chicken breast or thighs, thinly sliced
• 2 tablespoons Fish sauce
• 1 tablespoon Palm sugar or brown sugar
• 12 ounces Egg noodles (fresh or dried)
• 2 tablespoons Vegetable oil
• 1 set Shallots, pickled mustard greens, and lime wedges(optional)

Instructions

1. 1

   Bring a large pot of water to a boil and cook 3/4 of the egg noodles according to package directions; drain and set aside.

2. 2

   Heat oil in a large pot over medium heat and fry the remaining 1/4 of the dry noodles until crispy and golden; remove and drain on paper towels.

3. 3

   In the same pot, add red curry paste, curry powder, and turmeric, stirring for 2 minutes until fragrant.

4. 4

   Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

5. 5

   Add the sliced chicken to the broth and cook for 5-7 minutes until the chicken is tender and fully cooked.

6. 6

   Stir in the fish sauce and sugar, adjusting the seasoning to balance salty, sweet, and spicy flavors.

7. 7

   Divide the cooked soft noodles into four bowls and ladle the hot curry chicken soup over them.

8. 8

   Top each bowl with the reserved crispy noodles and serve with shallots, lime, and mustard greens on the side.