Khao Soi Soup

Name: Khao Soi Soup
Yield: 4
Ingredients: 1 lb shell on Wild jumbo Shrimp, deveined; 8 oz Chinese noodles, cooked; 15 oz can coconut milk; ¼ cup + 2 Tbsp olive oil; 3 garlic cloves, minced; 2 shallots, thinly sliced; 3 tbsp red curry paste; 2 tsp chili powder; 3 cups chicken broth; 1 tbsp fish sauce; 1 lemon, juiced; 1 tbsp soy sauce; 2 tbsp brown sugar; 2 tsp curry powder; 2 tsp turmeric; 1 tbsp garlic powder; 1 tbsp salt; 4 baby bok choy, large dice; cilantro leaves, sliced leeks, crispy fried noodles (optional garnish)

Ingredients

1 lb shell on Wild jumbo Shrimp, deveined

8 oz Chinese noodles, cooked

15 oz can coconut milk

¼ cup + 2 Tbsp olive oil

3 garlic cloves, minced

2 shallots, thinly sliced

3 tbsp red curry paste

2 tsp chili powder

3 cups chicken broth

1 tbsp fish sauce

1 lemon, juiced

1 tbsp soy sauce

2 tbsp brown sugar

2 tsp curry powder

2 tsp turmeric

1 tbsp garlic powder

1 tbsp salt

4 baby bok choy, large dice

cilantro leaves, sliced leeks, crispy fried noodles (optional garnish)

Directions

In a bowl, combine the shrimp, 2 tbsp olive oil, garlic powder, turmeric, curry powder, and salt. Mix well and set aside.

Add olive oil, garlic, and shallots to a sauce pot. Sweat them until slightly soft, about 5 minutes.

Add the curry paste and chili powder and let cook for one minute.

Add the chicken broth, fish sauce, soy sauce, and brown sugar, and bring to a boil.

Add the coconut milk and the lemon juice, and let simmer for 20 minutes.

In a sauté pan, heat the remaining olive oil and cook for 1 minute per side, then add the soup base to the shrimp.

Bring to a boil, add the bok choy, and let boil for 2 minutes more.

Divide your cooked noodles into four bowls and divide the shrimp and broth among the bowls.

Top with your desired garnishes and Enjoy!