Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
Cook’s Note
This is a very forgiving recipe. Add as much or as little of the spices and chiles as suits your tastes.
Add more vegetables if desired, or make this completely vegetarian by substituting the chicken with tofu or extra veggies.
If using raw chicken legs, cook 45 minutes in Step 1 until chicken is very tender.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
726
Calories
49g
Fat
58g
Carbs
21g
Protein
