Khao Soi is like a va­ca­tion in a bowl

Soup a culi­nary es­cape from this dreary win­ter

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

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.

Serves 4.

Note: Find egg noo­dles at most gro­cery stores in the pro­duce sec­tion or at Asian su­per­mar­kets.

READ MORE OF CULI­NARY AD­VEN­TURES, CHECK OUT HER BLOG AT PATENTANDT­HEPANTRY.COM

Gwen­dolyn Richards/Cal­gary Her­ald

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...

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