Kao Soi

🥘 Ingredients

• shallot 1 head
• garlic 2 heads
• ginger 3 ½ inches
• curry paste 2 tbsp
• chicken legs 4
• coconut milk ¾ cup
• rice noodles 4 oz
• green onions 2 bunches
• pickled mustard greens or cucumber
• fish sauce
• palm sugar
• shallot 1 head
• garlic 2 heads
• ginger 3 ½ inches
• chicken legs 4
• coconut milk ¾ cup
• rice noodles 4 oz
• chicken legs 4
• palm sugar
• fish sauce
• rice noodles 4 oz
• green onions 2 bunches
• pickled mustard greens or cucumber

Prep time

1. 1

   20 minutes

Cook time

1. 1

   90 minutes

Servings

1. 1

   4

Main ingredients

1. 1

   shallot , garlic , ginger , curry paste , chicken legs , coconut milk , rice noodles , green onions , pickled mustard greens or cucumber , fish sauce , palm sugar

Instructions

1. 1

   Put shallot , garlic , and ginger into a food processor and pulse until smooth
2. 2

   Brown chicken legs in Dutch oven
3. 3

   Turn off the heat and deglaze pan with the contents of the food processor , adding coconut milk if needed to cover the chicken about 3/4 of the way up
4. 4

   Place Dutch oven into oven uncovered and braise for 90 minutes
5. 5

   Prepare rice noodles according to package instructions, then rinse with cold water and set aside
6. 6

   Carefully pull the soup from the oven and place it back over heat on the stove
7. 7

   Remove chicken legs and set them aside
8. 8

   Add palm sugar and stir to dissolve. Season to taste with fish sauce
9. 9

   Check the texture - add a little water if needed to make it more soupy than saucy
10. 10

    Add the rice noodles to the soup and top with green onions and pickled mustard greens or cucumber
11. 11

    Serve ```