Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Made with green curry paste + thai chilies, without the fried noodles. Was quite nice, tasted green, a bit spicy, funky and a bit creamy. Would definitely try to make the original recipe

Holy guacamole! I love this! OK, so I went overboard on the cilantro, but I also did a few replacements for things I did not have on hand with things I did have on hand. I didn't have any mustard greens or shrimp paste or red curry paste. Instead, I used green curry paste and yellow curry paste and used some prior diced veggies that I keep on hand for adding to omlets and stir fry's and many other things. It was amazing! I also used a rice noodle that I had on hand and soaked it in the broth after it was all mixed together and had come to a boil. I pulled the noodles out when they reached their right texture so that they stayed perfect for serving. I also added the veggies and chicken in and let them simmer on a super low flame for about 30 min so that they soaked up the soup flavor too.

Really great baseline recipe, couple changes I made: - skipped making my own paste and using the red curry paste in favor of half and half yellow + massaman curry paste ( roughly two tbsps of each!). - did 3 cups broth instead of 4 - doubled up on coconut milk to replace the broth missing - added charred asparagus, broccoli and snow peas for a nice veggies infusion Let simmer a bit longer to thicken it up!

So good. Every time.