Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)

This classic Northern Thai dish features tender chicken simmered in a rich and creamy coconut curry sauce, served over a bed of egg noodles and garnished with crispy noodles, fresh lime wedges, and herbs.

Instructions

1. 1

   First, puree coconut milk and roasted red peppers in blender

2. 2

   Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.

3. 3

   In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.

4. 4

   Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.

5. 5

   Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.

6. 6

   After stock has reduced for 5 minutes, add browned chicken.

7. 7

   Cook noodles in a separate pot/saucepan according to package instructions.

8. 8

   Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).

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