Thai Chicken & Rice Khao Soi (curry)

  • Prep Time:
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  • Serves: 4 people
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  • Community Rating
  • 23 people would make this again
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Ingredients

2 tbsp (30 ml) vegetable oil
2   cloves of garlic, chopped
1   medium shallot, chopped
1 tbsp (15 mL) curry paste
1 tbsp (15 mL) yellow curry powder
1   Campbell's® Soup Kit - Thai Chicken and Rice
- 1 ½ tbsp (25 mL lime juice
- 1 carton (900 mL) CAMPBELL'S® Ready to Use Chicken Broth
- 2/3 cup (160 mL) coconut milk
- ½ pack (113 g) mushrooms
- 1 cup (250 mL) of water
4   boneless skinless chicken thighs, cut into bite-size pieces
1 tbsp (15 mL) brown sugar
1 lb (454 g) egg noodles
1   sprig fresh cilantro, chopped
¼ cup (60 mL) fried crispy egg noodles
  Garnish with fresh lime

Directions

1. In a large saucepan, heat vegetable oil over medium heat. Add the garlic and shallots, and cook for approximately 1 minute or until soft.

2. Add the curry paste and curry powder, and cook, stirring constantly for 30 seconds

3. Add the contents of the CAMPBELL'S® Thai Chicken and Rice soup kit plus the lime juice, CAMPBELL'S® chicken broth, coconut milk, mushrooms. Add thigh pieces, and brown sugar. Stir to combine. Add 1 cup of water.

4. Bring to a boil, then reduce heat to low, and simmer, uncovered, for approximately 25-30 minutes or until chicken is cooked through.

5. Meanwhile in a separate large pot, bring salted water to a boil.

6. Add egg noodles to boiling water, and cook for approximately 2-3 minutes or until soft.

7. Drain and equally divide egg noodles into four bowls. Spoon the soup over the noodles.

8. Garnish with fresh chopped cilantro, crispy egg noodles and lime.

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