Khao Soi (Northern Chicken Curry Noodles)

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
2801
FAT
890%
CHOL
244%
SOD
80%

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Ingredients for 4 servings

1 1/2 to 2 cups chicken stock or water

3 to 4 cups plus 2 tablespoons vegetable oil

1/2 teaspoon turmeric powder

6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles

2 1/2 tablespoons red curry paste

2 tablespoons fish sauce, and more to taste

1 (3- to 4-pound) chicken, cut into 6 pieces

6 dried thin red chilies

2 large brown cardamom, finely ground (optional)

12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens

1 teaspoon sugar

3 cups coconut milk

Handful cilantro, chopped

1 teaspoon curry powder

1 lime, cut into wedges

2 shallots, thinly sliced

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