Name: Pineapple and Chili Khao Soi with Chicken and Vegetables
Total time: 37 min
Yield: 2 servings
Cuisine: Northern Thai
Ingredients: 1 cup cooked khao soi (rice noodles); 1 cup shredded chicken (74°C internal temperature); 1 cup mixed vegetables (carrots, bell peppers, broccoli); 1 cup coconut milk; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp fish sauce; 1/4 cup chopped cilantro; 2 tbsp pineapple juice; 1/2 tsp chili flakes

Pineapple and Chili Khao Soi with Chicken and Vegetables

Introduces a sweet and spicy contrast with a tropical twist to the coconut curry.

37 minutes2 servings

Method

Add pineapple juice during preparation when simmering the curry. 1: Sprinkle chili flakes over the dish before serving.
Cook rice noodles according to package instructions and set aside.
In a pot, combine coconut milk, soy sauce, lime juice, and fish sauce. Add vegetables and simmer for 10 minutes.
Add chicken and cook for another 5 minutes.
Toss noodles with the curry and garnish with cilantro.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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