Pei Wei Asian Diner Khao Soi (northern Thai Curry Soup)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 tablespoons fresh lemongrass, minced
• 1 (1 inch) turmeric, peeled & minced
• 1/4 teaspoon salt
• 1 tablespoon red curry paste
• 1 tablespoon massuman curry paste
• 1 tablespoon palm sugar, grated
• 1/2 cup chicken stock
• 3 cups coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 bunch thai basil
• 5 kaffir lime leaves, bruised with knife
• 1 lb chicken breast, boneless, skinless & sliced thin
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb chinese egg noodles, wide & cooked
• 2 fresno chilies, cut into rings
• 1 bunch fresh cilantro

Recipe

• 1 in a sauce pan, heat soybean oil until hot. add garlic, turmeric, and lemongrass & saute for 30 seconds. add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste.
• 2 add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. add fish sauce, lime leaves, and whole thai basil bunch. let simmer on low for 5 minutes.
• 3 add chicken and shrimp & cook on low until chicken is just done. use tongs to remove lime leaves & thai basil. add lime juice, turn off heat & reserve.
• 4 divide cooked noodles into 4 bowls. divide broth, chicken & shrimp into 4 bowls. garnish with bright chiles and a sprig of cilantro.