Khao Soi

• 1 dash Sesame Oil
• 1-1/2 pound Boneless Skinless Chicken Tenders, Diced Small
• 5 cloves Garlic, Minced
• 2 Tablespoons Fresh Ginger, Minced
• 2 stalks Lemongrass, Finely Chopped
• 1 bunch Scallions, Thinly Sliced
• 1-1/2 Tablespoon Fresh Cilantro, Roughly Chopped. Plus Additional For Garnish.
• 1 jar (4 Oz. Size) Thai Red Curry Paste
• 3 Tablespoons Curry Powder
• 3 Tablespoons Dark Brown Sugar
• 1 can (15 Oz. Size) Cream Of Coconut
• 2 cans (14 Oz. Size) Coconut Milk
• 1 quart Chicken Stock
• 2 packages (10 1/2 Oz. Size) Rice Noodles
• Lime Wedges, For Garnish
• Crunchy Noodles, For Garnish

1. Get out a large Dutch oven or stock pot and heat sesame oil over medium high heat. Brown chicken in it until pretty much cooked through. Add garlic, ginger, lemongrass, scallions and cilantro and let them get fragrant for a minute.
2. Stir red curry paste, curry powder and brown sugar together, then stir it in to coat chicken and aromatics. Let that all cook together for another couple of minutes.
3. Pour in cream of coconut, coconut milk and chicken stock. Let soup simmer on medium for 30 minutes.
4. When time is almost up, boil egg noodles in another pot according to the directions, usually only 2-4 minutes. Drain and toss into the pot of soup.
5. Ladle into bowls and top with a lime wedge, more cilantro and crunchy noodles! Enjoy!

sesame oil, chicken tenders, garlic, fresh ginger, stalks, scallions, fresh cilantro, red curry, curry, brown sugar, cream of coconut, coconut milk, chicken, noodles, lime wedges, crunchy noodles

Taken from tastykitchen.com/recipes/soups/khao-soi/ (may not work)