Pei Wei Asian Diner Khao Soi (Northern Thai Curry Soup)

• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 tablespoons fresh lemongrass, minced
• 1 (1 inch) turmeric, peeled & minced
• 1/4 teaspoon salt
• 1 tablespoon red curry paste
• 1 tablespoon massuman curry paste
• 1 tablespoon palm sugar, grated
• 1/2 cup chicken stock
• 3 cups coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 bunch Thai basil
• 5 kaffir lime leaves, bruised with knife
• 1 lb chicken breast, boneless, skinless & sliced thin
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb Chinese egg noodles, wide & cooked
• 2 fresno chilies, cut into rings
• 1 bunch fresh cilantro

1. In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste.
2. Add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes.
3. Add chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves & Thai basil. Add lime juice, turn off heat & reserve.
4. Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with bright chiles and a sprig of cilantro.

vegetable oil, garlic, fresh lemongrass, turmeric, salt, red curry, curry, palm sugar, chicken stock, coconut milk, fish sauce, lime juice, basil, lime, chicken breast, shrimp, chinese egg noodles, chilies, fresh cilantro

Taken from www.food.com/recipe/pei-wei-asian-diner-khao-soi-northern-thai-curry-soup-469910 (may not work)