Peel the first layer of
Lemongrass (1 stalk)
and cut the bottom 2/3 of the stalk into 3cm chunks. Smash it to release the oils and to keep the stalks intact so we can easily fish it out later in the soup. Set aside for later.
Garlic (2 cloves)
and smash it, keeping the cloves intact as well and set aside for later
Fresh Ginger (3 slices)
and set aside.
While we have the cutting board out, we might as well prep the toppings! Peel and slice the
Shallots (to taste)
up into thin slices, cut the
Limes (to taste)
into wedges, and slice the
Scallions (to taste)
Hot Pickled Mustard (to taste)
into small bite-sized pieces and set these all aside on a side plate along with some
Chili Oil (to taste)
Coconut Cream (to taste)
for the end.
In a small bowl, combine the
Red Curry Paste (3 Tbsp)
Madras Curry Powder (1 1/2 Tbsp)
Oil (1 Tbsp)
and mix together. Set aside for later.
In a large pot, set the stove to medium heat and add 1-2 tablespoons of oil into it and wait for it to get hot
Add in the spices,
Kaffir Lime Leaves (3)
and the khao soi curry paste and toast it for 1-2 minutes.
Once the spices are aromatic and toasted, add in the
Coconut Cream (1 1/2 cups)
and if any of the curry paste is stuck to the bottom of the pan, scrape it off with the coconut cream. Cook it for about 1-2 minutes.
Once the coconut cream has melted and melded with the spices, add the
Chicken Broth (4 cups)
Fish Sauce (1/2 Tbsp)
Palm Sugar (2 Tbsp)
and stir until everything is combined, and wait for the soup to come to a boil
Once the soup is boiling, turn the heat down to low and put the lid on and let it simmer for 30 minutes.
After 30 minutes, fish out the lemongrass, ginger, garlic, and lime leaves, then do a taste test and adjust the flavor to your liking.
If you prefer a thicker consistency in the soup, continue to simmer the soup for an additional 15 – 20 minutes to reduce the liquid. Once your desired consistency is reached, keep it on the stove on low heat to keep it hot while you prep the noodles.
In a small pot, add some oil (about 1-2 cm high) and set the heat to medium and wait until the oil is hot. To test if the oil is hot, you can stick a chopstick in and see if it bubbles, or throw a small piece of noodle in to see if it bubbles.
Once the oil is hot, add in a handful of
Egg Noodles (1 pckg)
and cook them for about 30 seconds to 1 minute until they are crispy.
Once they are crispy and done, remove them from the oil to let it cool and set aside for later.
Boil some water in a small pot and add in the remaining egg noodles and swish it around for 45 seconds to 1 minute
Once the noodles are done, strain the water and add the noodles into a serving bowl.
Add in a few ladles of the piping hot coconut curry soup and top it with the crispy noodles.
Add in your toppings of choice from the prepared plate and enjoy immediately while it's still warm.