What you'll be getting:

Chicken Khao Soi

Per Serving

1 c. Khao Soi Broth (not pictured, chicken broth, red chilies, garlic, ginger, lemon grass, coriander, shallots, salt, pepper)

75 g fresh egg noodles (cooked, AP flour, eggs) 

50 g spinach 

25 g basil

1/4 lime

3 T orange hot sauce  (made with habanero peppers and sungold tomatoes) 

15 g red onion

cilantro 

1/2 shallot 

2 chicken thighs (cooked and cut) 

Equipment needed: pot large enough to fit all ingredients.

In a large pot, add your chicken and shallots. There is chicken fat in with the shallots, no need to add more oil. 

Cook for about 2 minutes on high heat, or until the shallots begin to take on some color. 

Add your broth. Cover the pot with a lid and reduce heat to a low-medium simmer for 10 minutes. I cooked on #4. 

After 10 minutes, add the noodles, spinach, basil (with spinach), and cilantro. I left the cilantro separate because some people have an aversion to it, but you really don't get an overly cilantro flavor in the soup if you do choose to add it. 

Recover and cook for 2 minutes. 

The soup will be ready to dish up after the timer goes off. I like to first take out the noodles with tongs and then follow with the other ingredients. 

After you have gotten the majority of solid ingredients out of the pot you can finish with the broth. 

You can finish with the sliced onion and a sprig of cilantro. The crunch of the onion adds a nice texture. If you don't like raw onions you can always throw them in the soup at the beginning of cooking. I like to add a squeeze of lime and some hot sauce as well. Without the sauce this is a mild soup, but if you like a little heat I suggest adding some sauce. From start to finish this dinner takes 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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