Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!
Ingredients
- 1 6-ounce package chow mein stir-fry noodles
- 1 13.5-ounce can coconut milk
- ¾ cup jarred roasted red peppers, drained
- 1 ½ tablespoons canola oil
- 3 cloves garlic, minced
- 2 shallots, diced
- 3 tablespoons red curry paste
- 1 ½ tablespoons freshly grated ginger
- 2 teaspoons chili powder
- 3 cups chicken stock
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon fish sauce
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons freshly squeezed lime juice
- For the toppings
- ½ small red onion, thinly sliced
- ½ cup bean sprouts
- ½ cup cilantro leaves
- 1 lime, cut in wedges