Khao Soi Soup

A creamy, yet fresh soup full using a ginger and garlic curry base.

Ingredients

• 1 lb - chicken breast or thighs, sliced
• 2 tbs - olive oil
• 2 - large carrots
• ¼ cup - Thai red curry paste
• 2 cans - full fat, unsweetened coconut milk
• 3 cups - chicken broth
• 2 tbs - fish sauce
• 1 tbs - honey
• 2 cups - baby spinach, or chopped baby bok choy
• 8 oz - eggs noodles
• cilantro, chopped
• lime, sliced

Steps

1. Season the chicken with salt and pepper. With the olive oil, sear the chicken to get some fond, over medium heat. About 5 minutes.
2. Bring pot with salted water to a boil for the noodles. Add noodles when boiling. Cook noodles according to package to al dente.
3. Add carrots and curry paste and cook for 2 minutes.
4. Stir in coconut milk, chicken broth, fish sauce, and honey. Bring to a boil, then reduce to medium low.
5. Add spinach or bok choy.
6. Split noodles to 4 bowls, then ladle soup into bowls. Add cilantro and lime slices for garnish.