Blue Apron seems to be on a kick with these Asian inspired dishes. Or maybe it's just that those are the ones I'm particularly into right now. After a few duds with my last couple shipments, I have one that I think I can keep.
Chicken Khao Soi Soup
Originally found at Blue Apron
1/4 cup oil
6 Ounces Fresh Wonton Noodles
3 Boneless, Skinless Chicken Thighs
1 Bunch Kale, stems discarded and thinly sliced
1 Yellow Onion, minced
1 1-Inch Piece Ginger, minced
2 Tbsp Yellow Curry Paste
1 Tbsp Coconut Palm Sugar
2 Tbsp Golden Mountain Sauce
1 can Light Coconut Milk
1 Lime, zested and quartered
1 Bunch Cilantro, stems removed (optional)
In a large, high sided pan (or pot) heat a thin layer of oil (canola is best) on medium-high until hot. Add 1/4 of the noodles, gently separated, in a single, even layer. Cook 2-4 minutes, tossing occasionally, until lightly browned and crispy. Remove to a paper towel lined plate. Set aside in warm place.
Discard all but about 2 tsp oil, then add chicken to pan. Cook 4-6 minutes, until browned on both sides. Add the onion and ginger, and season with salt and pepper. Cook 2-3 minutes, until onions are soft and fragrant. Add curry paste (as much as desired, depending on level of spiciness). Cook 30 seconds to 1 minute, until curry paste is toasted and fragrant. Add kale to pan and cover. Allow to steam for 1-2 minutes, until kale is wilted. Add palm sugar, Golden Mountain Sauce, coconut milk, and a small amount of water. Reduce heat to medium and simmer, stirring occasionally, for 3-5 minutes. Stir in lime zest and juice of 1/2 lime.
While the soup cooks, cook remaining noodles in a pot of boiling salted water. Cook 2-4 minutes, until tender. Drain thoroughly. Divide cooked noodles and finished soup between two bowls. Garnish with cilantro, crispy noodles, and remaining lime wedges.
My Notes:
The original recipe for this dish was wayyy salty. I'm not into the salty thing so much (it should flavor, but not overpower a dish), so I made some slight modifications. I'm not sure if the particular mix of spices they used in my shipment caused them to be super salty, but hopefully the modifications make that better. I will likely adapt this a bit more the next time I make it (fresh wonton noodles are hard to find, so I'll probably stick with rice noodles and chow mein noodles for the crispy topping), but it's still a delicious dish!
