- 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
Total
25 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.
