an intensely soothing bowl of thai coconut comfort
jer 旨い•Apr 23, 2024
at first glance, i was a bit intimidated by the thought of making this soup. it seems like it would be a bit overwhelming, with too many heavy ingredients going on in one bite, but my experience was completely the opposite once i made it. the contrasting textures of both crispy and soft noodles, rich coconut broth and tender chicken, all brought together with a fresh zing from lime and cilantro—it all adds up to something incredibly complex. this soup encompasses everything i love about southeast asian food: bold flavors, exciting textures, and a ton of personality.
Instructions
pour in your coconut milk (1 can) to deglaze the bottom of the pot and allow it to simmer for 2 minutes.
add in your stock (2 cups), and once it comes back up to a simmer, add your chicken thighs (8 oz). allow the thighs go fully cook, and in the meantime, prepare your toppings.
for the crispy noodles, heat enough oil to cover around 2 inches up from the pot, and deep fry half of your portioned noodles until golden. set aside to drain, and cook the other half of your portioned noodles according to package instructions.
taste soup for seasoning, adding more fish sauce (1 Tbsp) or brown sugar (1 Tbsp) to taste, then serve.
garnish with cilantro, red onion, a lime wedge, and optional pickled mustard greens if you have them!