Cayenne Crush olive oil ·
Garlic olive oil ·
Ginger and Honey balsamic ·
SELECT Delicate olive oil ·
Soups and Breads ·
Khao Soi
Khao Soi
15 minutes
25 minutes
Soups and Breads
Ingredients
- 3-4 dry chilies, stemmed and seeded
- 1 tablespoon Fustinis Ginger and Honey Balsamic
- 2 tablespoons turmeric, freshly grated
- 2 shallots, rough chop
- 2 tablespoons Fustini's Garlic Olive Oil
- ¼ chopped cilantro with stems
- 1 teaspoon red curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 28 oz coconut milk
- 2 cups chicken stock
- 1 tablespoon brown sugar
- 3 tbsp fish sauce
- 2 pounds. boneless skinless chicken thighs, sliced
- 1 pound Lo Mein Chinese egg noodles
- shaved red onion
- cilantro
- Fustini's Cayenne Crush olive oil
- lime wedges
Directions
- Place chilies in a bowl and cover with boiling water for 20 Minutes until soft. Place rehydrated chilies along with the rest of the paste ingredients into a blender and puree until smooth. If the mixture needs more liquid, use chili soaking water.
- Heat olive oil in a pot and add the paste. Sauté, 5 minutes until the color is slightly darker, then add coconut milk, stock, brown sugar, and fish sauce. Bring to a boil, add chicken, and simmer until chicken is tender about 10 minutes.
- When chicken is ready, cook egg noodles according to package instructions, and serve an equal portion of noodles and soup in each bowl. Top with the garnish ingredients and enjoy.
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