Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

4 to 6 servings

prepCook noodles according to package instructions; set aside
1 13.5 oz / 400 ml can coconut milk	Blend coconut milk & peppers	Simmer with stock, coconut mixture & chicken, 15–20 min	Shred chicken, stir in lime juice	Serve with noodles & garnishes
3/4 cup / 190 g jarred roasted red peppers, drained
1 1/2 tablespoons / 22 ml canola oil	Sauté garlic & shallots, 3–4 min
3 cloves garlic, minced
2 shallots, diced
3 tablespoons red curry paste	Toast curry paste, ginger & chili, 1 min
1 1/2 tablespoons freshly grated ginger
2 teaspoons chili powder
3 cups / 720 ml chicken stock
2 lb / 900 g boneless, skinless chicken thighs
1 tablespoon fish sauce
1 tablespoon reduced sodium soy sauce
2 teaspoons brown sugar
2 tablespoons / 30 ml freshly squeezed lime juice
1/2 small red onion, thinly sliced
1/2 cup / 60 g bean sprouts
1/2 cup / 15 g cilantro leaves
1 lime, cut in wedges
6 oz / 170 g chow mein stir-fry noodles, cooked

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