CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)

Or use lo mein

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook noodles according to package instructions; set aside.

Step 2

Combine coconut milk and red bell peppers in blender until smooth; set aside.

Step 3

Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.

Step 4

Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.

Step 5

Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.

Step 6

Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.

Step 7

Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.

Step 8

Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.