Khao Suey (Coconut Noodle Soup - Gluten-Free)

Ingredients

• 8 oz Rice Noodles
• 1 lb Chicken Breast
• 2 cans Coconut Milk
• 2 tablespoons Red Curry Paste
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 For serving Lime
• To garnish as needed Cilantro
• 2 tablespoons Fish Sauce

Instructions

1. 1Cook the 8 oz Rice Noodles in a large pot of boiling water for 5-7 minutes, or until tender but still slightly firm. Drain the noodles well and set them aside.
2. 2While the noodles cook, prepare the soup base. Finely chop the 1 medium Onion. Mince the 3 cloves Garlic. Peel and finely grate the 1 inch Ginger.
3. 3In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (not listed, assume user has on hand) over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced 3 cloves Garlic and grated 1 inch Ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Add the 2 tablespoons Red Curry Paste and cook for another minute, stirring to combine with the aromatics.
5. 5Pour in the 2 cans Coconut Milk and bring the mixture to a gentle simmer over medium heat (350°F / 175°C). Let it simmer for 5 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Cut the 1 lb Chicken Breast into 1-inch cubes. Add the chicken pieces to the simmering coconut milk mixture. Cook for 8-10 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Stir in the 2 tablespoons Fish Sauce. Taste the soup and adjust seasoning if needed, though no other seasonings are provided in the ingredient list.
8. 8Divide the cooked 8 oz Rice Noodles among 4 serving bowls. Ladle the hot coconut chicken soup over the noodles in each bowl.
9. 9Garnish each bowl with fresh Cilantro leaves and serve immediately with wedges of the 1 Lime for squeezing over the soup.

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