Khao Suey | FoodieAtlas

Ingredients

300 grams chicken, thinly sliced
2 tablespoons oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon turmeric powder
1 can (400 ml) coconut milk
2 cups chicken broth
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon tamarind paste (optional)
1 tablespoon brown sugar
1 cup egg noodles
1/2 cup bean sprouts
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
Lime wedges for serving
Fried onions and/or crispy noodles for garnish

Instructions

Prepare the Noodles

Cook the egg noodles according to package instructions. Drain and set aside.

Cook the Chicken

Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until soft and translucent.

Add garlic and ginger, and cook for an additional 1-2 minutes until fragrant.

Add the sliced chicken to the pot and cook until browned on all sides.

Add Spices and Coconut Milk

Stir in the curry powder and turmeric powder. Cook for 1-2 minutes, stirring constantly to toast the spices.

Pour in the coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.

Season the Soup

Add fish sauce, soy sauce, tamarind paste (if using), and brown sugar. Adjust the seasoning to taste.

Simmer

Let the soup simmer for about 15-20 minutes, or until the chicken is cooked through and the flavors are well combined.

Prepare Toppings

While the soup simmers, prepare the toppings. Arrange bean sprouts, cilantro, green onions, fried onions, and crispy noodles on a serving platter.

Serve

To serve, place a portion of cooked egg noodles in each bowl. Ladle the hot soup over the noodles. Top with bean sprouts, cilantro, green onions, and fried onions or crispy noodles. Serve with lime wedges on the side.