Chicken Thigh Khao Soi

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∙4 boneless skinless chicken thighs

∙5g (1t) salt

∙10g (4t) curry powder

∙10g (4t) turmeric

∙5g (2t) paprika

∙3g (1.5t) coriander

∙30g (2T) garlic paste

∙30g (2T) ginger paste

∙15g (1T) lemongrass paste

∙Zest of 1 lime

∙1T coconut oil

∙500g (2c) chicken stock

∙3× 400ml (1⅔c ea) cans coconut milk

∙30g (2T) fish sauce

∙25g (2T) brown sugar

∙20–25g (1.5T) sambal

∙175g (6oz) dry egg noodles

Additional ingredients for serving:

∙raw red onion, thinly sliced

∙fried wonton strips

∙pickled mustard greens or sub sauerkraut

1. Salt thighs, set aside.

2. Combine spices, pastes & lime zest into a curry paste.

3. Fry paste in oil over med-high, 2–3min.

4. Add stock, coconut milk, fish sauce, sugar & sambal and chicken. Simmer over medium, 10 min.

5. Add noodles. Cover, cook 8–10min.

6. Remove thighs, shred, cut to spoon-sized pieces, return to pot.

7. Thin broth w/ splash stock if too thick.

8. Serve w/ fried wonton strips, shaved red onion, cilantro & pickled mustard greens or kraut.