Khao Soi-Coconut Curry Soup

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.

Serves 4-6

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 Limes

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.

Directions:

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.