Chicken Khao Soi

This is one of those meals where you’re like…I can’t believe I made this! That’s one of the great things about using a service like Blue Apron…you learn how to cook things you never imagined you could make. As a result, I really do have the confidence (albeit years later) to cook anything. Not only is this delicious, but making wonton noodles just feels cool. Wait…did I use the word ‘albeit’ in a sentence!?? Geez.

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Serving Size: 4 servings

Chef: Blue Apron

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Chicken Khao Soi

The wonton noodles are too fun to make!!

Ingredients

• 10-12 boneless, skinless chicken thighs, chopped into bite size pieces
• 3/4 pound fresh wonton noodles
• 1 3/4 cups light coconut milk
• 1 lime, zested & quartered
• 2 scallions, thinly sliced on an angle
• 1 bunch kale, destemmed, roughly chopped
• 3 tablespoons yellow curry paste
• 2 tablespoons coconut palm sugar
• 2 tablespoons soy sauce
• 1 1-inch piece ginger, finely chopped

Instructions

1. Make the crispy noodles: In a large, high-sided pan, heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added, add 1/4 of the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil and wipe out the pan.
2. In the same pan, heat 2 teaspoons olive oil on medium-high until hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
3. Add the onion and ginger, and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined.
5. Add the kale to the pan and season with salt and pepper. Cook, about 2 to 3 minutes, or until wilted.
6. Add the sugar and coconut milk; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the lime zest and the juice of 4 lime quarters. Season with salt and pepper, to taste.
7. While the khao soi cooks, add the remaining noodles to to salted boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 4 bowls.
8. Top with the finished khao soi. Garnish with the crispy noodles and the remaining lime wedges.

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Notes