Khao soi soup

(Coconut Curry Chicken Soup)

Ingredients

2 tablespoons vegetable oil

3 garlic cloves (roughly chopped)

1 shallot (chopped)

3 tablespoons Thai red curry paste (depending on spice preference)

2 tablespoons yellow curry powder

2 cans of coconut milk

1/2 cup low sodium chicken broth or 1 boullion cube

2 boneless skinless chicken breasts (about 8 ounces, cut into bite-size pieces)

1 teaspoon fish sauce

1 1/2 teaspoons sugar (to taste)

8 ounces egg noodles

Garnishes

sliced shallots (Thinly, raw or fried)

cilantro

peanuts (Roasted chopped)

lime wedges

green onion (Chopped)

pickled mustard greens (found in most asian stores)

dried chilies

egg noodles (Fried) or Chow Mein Noodles

Instructions:

Over medium high heat, simmer oil, garlic and shallots until fragrant. Turn heat to medium. Next add red and yellow curry and stir together with garlic mixture. It will be pasty. Next add 1can of coconut milk into pot and stir occasionally, simmering for 3-5 minutes. Add the chicken and remaining coconut milk. Bring to the boil, add sugar and fish sauce to taste. Simmer over low heat for about 30 minutes or until chicken is cooked through. While simmering, if it becomes too thick, you may add more coconut milk or water.

Meanwhile, cook egg noodles according to package directions. Set aside but keep warm.

Garnish your bowl of soup with your choice of garnish items.

Enjoy!