Chicken Khao Soi

Ingredients

Soup

• 1.5 lbs Chicken (breast, cut lengthwise)
• 2 Zucchini (spiralized)
• 1 tsp Curry Powder
• 1/4 Cup Thai Curry Paste (yellow curry paste)
• 1 tbsp Jaggery (or agave syrup or raw sugar)
• 15 Oz Coconut milk (low-fat, unsweetened)
• 2 Cup Chicken Stock (low fat, low-sodium)
• 1 tsp Olive Oil
• Salt (to taste)

Garnishes

• Red Onion (thin sliced)
• Basil
• Lime
• Cilantro (fresh leaves)

Instructions

1. Heat oil in large deep sauce pan. Add curry paste and sauté 2-3 minutes until aromatic and darkened. Add curry powder, continue sautéing 30 seconds.
2. Add chicken, coat in curry paste. Cook 1 minute each side. Add 2 pinches salt, coconut milk, chicken stock, and jaggery.
3. Bring to boil. Reduce heat, cover and simmer 18-22 minutes until chicken is fork-tender and soup thickens slightly.
4. Spiralize zucchini during cooking time.
5. Remove chicken from broth, shred with forks or dice. Add shredded chicken and zucchini noodles to bowls, top with broth, basil, red onion, cilantro, and lime wedges. Serve hot.

Attribution

Recipe from Chef de Home