Simple Khao Soi

Ingredients for 2 servings:

• 1 shallot(s)
• 3 tbsp sesame oil
• 3 garlic cloves
• 1 tbsp curry paste, red
• 400 ml chicken stock
• 400 ml coconut milk
• 2 chicken thighs
• Soy sauce
• 1 tbsp fish sauce
• 2 tbsp brown sugar
• 250 g Chinese egg noodles
• 1 lime(s)
• 2 spring onions
• 1 onion(s), red
• 1 lime(s)
• 1 bunch of coriander
• e.g. Tabasco, green

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Thai curry soup with egg noodles

First, heat the sesame oil in a wok or large, deep-sided frying pan and brown the crushed garlic and finely diced shallot over high heat. Then add the curry paste and fry everything for another minute, stirring. Deglaze everything with the chicken stock and coconut milk and bring back to a boil. Add the two chicken thighs, cover, and simmer over medium heat for about 30 minutes, until the thighs are tender, turning them a few times. Meanwhile, cook the egg noodles according to the package instructions. Depending on your taste, you can now deep-fry or stir-fry one-third of the cooked noodles in hot oil. This will add a delicious crunch to the soup. Now you can prepare the rest of the soup garnish: Slice the spring onion into rings, halve and strip the red onion, chop the cilantro, and quarter the lime. When the chicken thighs are tender, season the soup with 3 tablespoons of soy sauce, fish sauce, and brown sugar. If you prefer a thicker soup, you can let it simmer uncovered for the last few minutes. To serve, divide the noodles between two large bowls. Pour in the soup and add a chicken thigh to each. Garnish each bowl with spring onion rings, onion strips, cilantro, and a lime wedge. To season, we like to serve with green Tabasco and soy sauce.