KHAO SOI - Burmese Coconut Curry Chicken & Noodle Soup
This is a favorite 'meal in a bowl' with a wonderful depth of flavor. Substitute chicken with shrimp or beef.
2-3 Boneless, Skinless Chicken Breasts
1 pkg. extra firm Tofu
8 Ounces Fresh Wonton Noodles or uncooked brown rice Pad Thai noodles
1 Bunch Kale or Spinach (@2-3 cups chopped).
1 large Yellow Onion
1 1.5-Inch Piece Ginger
2-4 Tablespoons Yellow or Red Curry Paste (depending on how hot you like it)
2 Tablespoon Coconut Palm Sugar OR Brown Sugar
1 - 14oz can coconut milk (regular or lite)
1 Cup Chicken broth (more as desired) or 1 Cup water & bullion cube
1 red pepper -cut into pieces
1/2-1 Cup Cilantro leaves for garnish
optional: 1 cup peas & 1 cup mushrooms.
Wash & Chop ALL and put into bowls separately ready to use.
Strip kale from stems and chop kale or spinach.
Chop & dice onion.
Dice red pepper.
Peel and mince ginger.
Zest Limes. Cut remaining limes into halves or 4 pieces each.
Dice Chicken into 1 inch pieces
Dice tofu into ½ -1 inch cubes.
Fry 1/4 of the wonton noodles in veg. oil until lightly browned and crispy @ 2-3 mins, turning constantly. Remove to plate.
In same pan, brown tofu cubes in 2 Tbsp. olive oil. Stir until golden brown on all sides @5 mins. If needed, add more oil so it doesn’t stick. Remove to separate plate.
In a medium large pot, brown Chicken pieces, in 2 tsp. olive oil. Season with salt & pepper. Turn frequently until golden brown. Add onions and ginger. Cook 2-3 mins. Add curry paste - cook 1 min. Add kale or spinach, brown sugar, can of coconut milk and chicken broth. Cook several mins. Add red peppers, fried tofu, peas & mushrooms. Cook on low for several more mins. Add lime zest and juice of 2 lime halves. Season with salt & pepper as needed. Cook on low another 4-5 mins.
While the above cooks, add remaining noodles to a medium pot of boiling water. Cook 2-4 mins until tender. Drain.
Divide noodles into bowls and top with soup mixture. Garnish with crispy noodles, cilantro and serve with lime wedges.