Khao Soi [0000092]

Ingredients:
For the Curry Paste:

3 dried red chilies, soaked in hot water
1 shallot, chopped
4 cloves garlic
1 thumb-sized piece of ginger, chopped
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon curry powder

For the Soup:
8. 1 lb chicken thighs, bone-in, skinless

2 tablespoons vegetable oil
1 can (13.5 oz) gluten-free coconut milk
3 cups gluten-free chicken broth
2 tablespoons gluten-free fish sauce
1 tablespoon palm sugar or brown sugar
Rice noodles, cooked according to package instructions
Toppings: Fresh cilantro, lime wedges, sliced red onion, pickled mustard greens, crispy fried noodles

Steps:

Prepare the Curry Paste:
In a blender, combine soaked dried red chilies, shallot, garlic, ginger, coriander powder, turmeric powder, and curry powder.
Blend until you have a smooth paste.

For the Soup:
3. Heat vegetable oil in a pot over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant.

Add chicken thighs and brown them on all sides.
Pour in the coconut milk, chicken broth, gluten-free fish sauce, and palm sugar. Bring to a simmer.
Cover and let it simmer until the chicken is cooked through, about 20-25 minutes.
Remove the chicken, shred the meat, and return it to the pot.
Taste and adjust the seasoning if needed.
Serve over cooked rice noodles, garnished with fresh cilantro, lime wedges, sliced red onion, pickled mustard greens, and crispy fried noodles.

Enjoy this gluten-free version of Authentic Khao Soi, a Northern Thai coconut curry noodle soup!