Pei Wei Asian Diner Khao Soi (Northern Thai Curry Soup) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
3 garlic cloves, minced |
2 tablespoons fresh lemongrass, minced |
1 (1 inch) turmeric, peeled & minced |
1/4 teaspoon salt |
1 tablespoon red curry paste |
1 tablespoon massuman curry paste |
1 tablespoon palm sugar, grated |
1/2 cup chicken stock |
3 cups coconut milk |
2 tablespoons fish sauce |
1 tablespoon fresh lime juice |
1 bunch thai basil |
5 kaffir lime leaves, bruised with knife |
1 lb chicken breast, boneless, skinless & sliced thin |
1/2 lb shrimp, peeled and deveined |
1/2 lb chinese egg noodles, wide & cooked |
2 fresno chilies, cut into rings |
1 bunch fresh cilantro |
Directions:
1. In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste.
2. Add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes.
3. Add chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves & Thai basil. Add lime juice, turn off heat & reserve.
4. Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with bright chiles and a sprig of cilantro.
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