Burmese Khao Soi
619kcal
Ingredients
For the Curry Paste:
- 4 red chilies, chopped
- 4 shallots, chopped
- 4 garlic cloves, chopped
- 2 tbsp ginger, chopped
- 2 tbsp lemongrass, chopped
- 1 tbsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tbsp shrimp paste
For the Soup:
- 2 lbs. boneless, skinless chicken thighs
- 4 cups chicken stock
- 4 cups coconut milk
- 4 tbsp fish sauce
- 2 tbsp palm sugar
- 2 cups chopped yellow onion
- 2 cups sliced mushrooms
- ½ cup chopped cilantro
- ½ cup chopped scallions
- 2 tbsp vegetable oil
- 1 lb. fresh Chinese egg noodles
- 1 lime, cut into wedges
- Bean sprouts, sliced red onion, chopped cilantro, and chili oil for garnish
Equipment
- Large pot or Dutch oven
- Food processor or blender
- Large skillet or wok
- Tongs or forks for shredding chicken
- Serving bowls
Method
- Begin by making the curry paste. Combine all of the ingredients in a food processor or blender and blend until smooth.
- In a large pot, heat the vegetable oil over medium heat. Add the curry paste and cook for 2-3 minutes, stirring frequently.
- Add the chicken thighs to the pot and stir to coat with the curry paste. Cook for 5-7 minutes or until the chicken is browned on all sides.
- Pour in the chicken stock, coconut milk, fish sauce, and palm sugar. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred with two forks.
- Add the sliced mushrooms and chopped onion to the pot and cook for 5-7 minutes or until softened.
- Cook the egg noodles according to package instructions.
- To serve, divide the cooked noodles between bowls. Ladle the soup over the noodles, then top with the shredded chicken, cilantro, scallions, bean sprouts, sliced red onion, and a drizzle of chili oil. Serve with lime wedges on the side.
Nutrition
Serving1bowlCalories619kcalCarbohydrates43gProtein34gFat36gSaturated Fat24gCholesterol96mgSodium1235mgPotassium1005mgFiber3gSugar7g