Khao Soi is like a vacation in a bowl
Soup a culinary escape from this dreary winter
and sauté until fragrant, about 1 minute, then stir in the ginger. When the garlic and ginger are just cooked, but aren’t yet brown, add the curry powder, turmeric and cardamom. Sauté the spices until the form a paste with the oil and are fragrant, about 2 to 3 minutes. Add the red curry paste and stir with the spices, garlic and ginger. Work the paste and spices together and continue cooking, stirring nearly constantly and scraping it up off the bottom of the pot, until they are completely mixed and fragrant, another 2 to 3 minutes. Watch to ensure the spice mixture doesn’t burn. Scoop off the solidified coconut cream from the two cans of coconut milk and add to the pot. Mix well with the spice paste and cook, stirring often, until the red oil from the curry paste starts to separate, bubbling up to the surface, about 3 or 4 minutes. Add the rest of the coconut milk and the chicken stock. Bring to a boil. Add the chicken thighs, reduce the heat to a simmer and cover until the chicken has cooked, about 20 to 25 minutes. Remove the chicken to a dish and shred with two forks, setting aside until ready to serve.
Add the fish sauce and brown sugar and taste for seasonings, adding more of one or the other if desired.
Bring another pot of water to a rapid boil and cook the egg noodles until just tender with a slight chew. (Mine only needed about 45 seconds.) Drain and divide between 4 bowls.
Top with shredded chicken and ladle over the broth.
Serve with lime wedges, cilantro, sliced shallots and bean sprouts.
Note: Find egg noodles at most grocery stores in the produce section or at Asian supermarkets.
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Khao Soi is a Thai soup thickly spiced with red curry. 2 tbsp (30 mL) vegetable oil 2 cloves garlic, minced 1 tbsp (15 mL) ginger, finely minced 1 tsp (5 mL) curry powder 1/2 tsp (2 mL) turmeric 1/4 tsp (1 mL) cardamom 3 tbsp (45 mL) red curry paste...