Khao Soi Soup

Ingredients

For 6 servings

• •2 c. à soupe vegetable oil
• •3 shallots, chopped
• •3 cloves garlic, minced
• •0.25 tasse red curry paste
• •1 c. à soupe curry powder
• •4 tasse coconut milk
• •2 tasse water
• •2 tasse chopped cooked chicken, or more to taste
• •1 c. à café sea salt
• •2 c. à soupe fish sauce
• •2 c. à soupe white sugar
• •1 c. à soupe lime juice
• •0.5 tasse vegetable oil
• •12 whole dried Thai chile peppers
• •6 small shallots, cut into quarters
• •0.5 head bok choy, chopped
• •1 (8 ounce) package rice noodles
• •1 tasse pickled mustard cabbage, thinly sliced
• •0.5 tasse coarsely chopped fresh cilantro
• •1 lime, cut into wedges

Method

1. 1.Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2. 2.Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3. 3.Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4. 4.Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5. 5.Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.