Easy Khao Soi

feastingathome.com

Andri Lyons

subheading: UNITS USM:

subheading: SCALE ½X 1X 2X:

4 to 6 ounces dry rice noodles

1 tablespoon coconut, peanut or olive oil

1 large shallot finely diced ( or sub half an onion)

2 tablespoons chopped lemongrass

4 garlic cloves, rough chopped

2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier

½ teaspoon ground turmeric (or use grated turmeric)

½ teaspoon ground cardamom

14-ounce can coconut milk, full fat

1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube)

4 to 6 kaffir lime leaves (optional, but delicious!)

1 thinly sliced red bell pepper (optional- sub other veggies)

2 tablespoons fish sauce- or vegan fish sauce

2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)

2 tablespoons brown sugar, palm sugar or an alternative substitute

1 tablespoon chili garlic sauce ( Sambal Olek)

8 to 12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken breast- or leftover baked chicken or rotisserie chicken)

1 lime

Garnish with fresh basil ( Thai basil is best!), pickled mustard greens (traditional), cilantro, bean sprouts, lime wedge, crispy noodles, thinly sliced red onions or scallions.

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