Chicken Khao Soi
Ingredients
- 1 pound chicken tenders or breasts or wings
- 2 green onions, finely, chopped, plus more for serving
- 1 inch fresh ginger, grated- or powdered ginger to taste
- 1 clove garlic, minced or grated
- black pepper
- 2 tablespoons extra-virgin olive oil
- 1 bunch kale, chopped
- 1/4 cup Thai red curry paste
- 2 (14-ounce) cans full-fat coconut milk
- 3 cups low-sodium chicken broth
- 3 tablespoons fish sauce (or low sodium soy sauce)
- 1 tablespoon honey
- 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving
- 8 ounces egg or rice noodles (Chinese Stir Fry egg noodles)- Fry about 1/4 of them in hot oil to serve on top of sauce.
- sliced limes and thinly sliced red onion, for serving
- chili oil, for serving
Instructions
1. Cook the chicken in 1 tablespoons olive oil. Sprinkle with garlic salt. Remove from pan.
2. To the same pan, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the chicken, kale and green onions into the sauce. Simmer over medium heat. Stir in the herbs.
3. Meanwhile, cook noodles according to package directions. Fry 1/4 of them in hot oil.
4. Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onions, red onions, cilantro, lime juice, fried egg noodles and chili oil.
Adapted from Half Baked Harvest
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