Easy Thai Khao Soi

When we visited Thailand, my husband and I fell in love with kao soi. It is a delicious spicy coconut soup with crispy chips or crispy wonton strips. This recipe I found online and tweaked is heavenly. You can find red curry paste in the Asian section of most grocery stores. Serves 6.

Easy Thai Khao Soi

6 c chicken broth
3 14-oz cans coconut milk
3 Tbsp fish sauce
4 large chicken breasts
6 garlic cloves, minced
2” piece ginger root, peeled and sliced thin
2 Tbsp brown sugar
2-6 Tbsp red chili paste*
24 oz egg or ramen noodles

Toppings: lime wedges, 2 sliced shallots or green onion, chopped fresh cilantro, tortilla chips or crispy wonton strips

1. Add chicken broth, coconut milk, fish sauce, chicken breasts, garlic, ginger, brown sugar, and chili paste in instant pot. Cool on high pressure 5 minutes. Once finished, use the quick release option. Shred chicken and return to broth.
2. Meanwhile, cook noodles according to package directions. Chop desired toppings.
3. Taste the broth and adjust fish sauce, brown sugar and curry paste according to desired taste. Serve with toppings. Enjoy!

No instant pit? No problem. 1. Add ingredients to large pot and bring to a boil. Simmer until chicken is cooked through, 10-15 minutes, depending on  size of chicken breasts. Continue with recipe as stated.

* If you’re feeding children, less is better. It makes it pretty spicy.

Chicken Curry

My husband loved this. LOVED it. He repeated it a lot, to make sure I knew. To assure that I'd make it again. :D HA! It's a bit too much for the children, but we really liked it. If you like to get chicken curry at any restaurant, you'll love this! Serves 6-8.

Chicken Curry

3-4 red potatoes, pealed and cut into 1" cubes
1 lb chicken breasts, diced 1/2" chunks
1 tsp salt
1 tsp pepper
1 1/2 tsp olive oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, minced
1 (14 oz) can coconut milk*
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar
a dash of crushed red pepper, if desired

1. Boil potatoes for 10 minutes. Drain and set aside.
2. Season chicken with salt and pepper.
3. Heat oil and curry powder in large skillet over medium-high heat for 2 minutes. Stir in onions and garlic; cook 4 minutes more. Add chicken, tossing lightly to coat. Reduce heat to medium and cook for 7 to 10 minutes, or until no longer pink.
4. Pour coconut milk, tomatoes, tomato sauce, sugar and potatoes. Stir to combine. Add a dash of crushed red pepper, if desired. Cover and simmer 30-40 minutes.
Serve over rice (about 4-6 c cooked).
Season with salt to taste.

* Use the low fat kind to lessen fat content.