Curry Noodle Soup
In Thailand, kao soi is made with ba mee, a variety of egg noodles, that can be difficult to find in the U.S. But lo mein-style Chinese egg noodles are a good substitute.
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Cooking tools:
- Wok
- Fine-mesh sieve
- Colander
- Pot
- Stove
- Paper towel
- Mixing bowl
- Soup bowl
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
Ingredients
- 4 cups vegetable oil
- 3⁄4 lb. fresh lo mein-style egg noodles
- 1 Tbsp. Thai red pepper (coarsely ground) or cayenne pepper
- 3 Tbsp. Thai red curry paste
- 1 Tbsp. Madras-style curry powder
- 1 tsp. ground cumin
- 2 1⁄4 cups unsweetened coconut milk
- 1 1⁄2 cups chicken stock
- 2 Tbsp. nam pla (Thai fish sauce)
- 1 tsp. sugar
- 1 lb. boneless chicken breast, cut in 2''–3'' pieces
- 3-4 scallions, white parts only, chopped
- 2 shallots, peeled and quartered
- 1⁄3 cup pickled cabbage, rinsed and julienned
- 2 limes, halved
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