A rich and aromatic Khao Soi recipe featuring a homemade curry paste, tender chicken thighs, and creamy coconut milk broth, served with noodles and fresh garnishes.
Season your chicken generously with salt on both sides and set aside.
To a food processor, add lemongrass, garlic, ginger, lime zest, red onion, salt, turmeric, curry powder, coriander, and paprika. Process, scraping the sides down, until smooth. Add to a bowl and set aside.
To a large Dutch oven over medium-high heat, add oil. Then add the curry paste. Stir and cook for 1-2 minutes until aromatic. Then add the coconut milk and chicken stock to combine and bring to a simmer.
Once simmering, lay in chicken thighs. Reduce heat to low and cook for 15-20 minutes or until the thighs are fully cooked. Remove chicken from the broth.
Then add fish sauce, brown sugar, and sambal to the broth. Stir to combine.
Cut chicken into bite-sized pieces and add it back to the broth.
To a bowl, add cooked noodles and some of your soup. Garnish with sliced red and green onion. Enjoy!
