- 2 packets Laksa Ramen (use 2 noodles, use 1-2 seasoning packets to taste)
- 2 Tbsp (30g) vegetable oil
- 2 boneless skinless chicken thighs (360-400g), cut into small pieces
- 2 Tbsp (30ml) Thai red curry paste
- ½ tsp (3g) turmeric powder
- 1 inch knob galangal or ginger, very thinly sliced
- 3 cloves garlic, peeled and lightly crushed left whole
- 1 shallot, finely chopped
- 4 cups (946ml) low sodium chicken stock
- 1 can (429ml) full fat coconut milk
- 2 Tbsp (12.5g) granulated sugar
- Fresh cilantro for garnish
- 2 limes, one cut into wedges
- Fish sauce, to taste
Best Khao Soi Using Instant Noodles
Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.
Prep
10 minutes
Cook
15 minutes
Serves
1
people
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Ingredients
Directions
- In a large sauté pan set over medium-high heat, add vegetable oil and chicken. Season with salt and let sear on one side 2-3 minutes or until the internal temperature of the chicken has reached 165°F (74°C). Once browned, begin to stir and cook for another 2-3 minutes.
- Remove chicken and set aside.
- In the same pan, add red curry paste, turmeric powder, galangal or ginger, garlic, and shallots. Cook until fragrant, about 1-2 minutes.
- Add chicken stock, coconut milk and sugar, and bring to a boil. Add 1-2 packets of the seasoning from the ramen, to taste. Add the noodles and the chicken back to the pan and simmer for 5 minutes.
- Serve in bowls topped with fresh cilantro, lime wedges, and fish sauce.
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