Kao Soi
ingredients:
1/2 cup bean sprouts
1/2 cup cilantro chopped
1/4 cup green onion chopped
1 whole lime, sliced
3 shallots, thinly sliced
1 tbsp chili paste/oil
1/4 cup pickled cabbage
2 lbs of wide egg noodles
1/2 cup + 2tbsp oil
1 lb of thin egg noodles
4 tbsp curry powder
2 lbs of meat if using chicken, pork, or beef (bite-sized cubes or bone-in chicken leg quarters)
2 cans of coconut milk
1 1/2 cup of water
1/2 tbsp bouillon
3 tbsp palm sugar
3 tbsp fish sauce
Instructions:
Prepare the condiments: bean sprouts, chopped cilantro, and green onions, place in A small bowl AND set aside. Slice lime, thinly slice pickled cabbage and shallots, and chili paste set aside in sepArate bowls for serving.
Make the boiled noodles: Heat water in a large pot, once boiling add youR wide egg noodles, AND boil for about 2 minutes or desired doneness. Drain noodleS and lightly toss in 1/2 tbsp of oil, set aside.
Make crispy noodles: Heat about 1/2 cup of oil in a wide pot or wok. When the oil is at 350F, add just a small amount of the noodles as they will expand significantly. Press the noodles down slightly as they fry. Once the bubbling starts to subside, flip the noodles over. Once the bubbling stops or the noodles are a light gold color remove the noodles immediately and let drain on paper towel. NoodleS should be a golden brown color.
In a pot, add the remaining oil, the curry powder and your choose of meat. Saute over medium heat for about 2 minutes. Add coconut milk, water, and bouillon. Bring to a boil and then turn down to a simmer. Add palm sugar and fish sauce. Once your meat is cooked taste and adjust THE seasoning, adding more water if necessary.
Grab a large bowl, start layering the final product. First add a serving size of boiled noodles, AND add soup and meat. Then, top with crisy noodles, chili paste, pickled cabbage, a squeeze of a lime wedge, cilantro, and green onions. Mix and enjoy.
NOTE: potato, tofu, or cauliflower would be a great meat alternative. Add at the same time you would meat
