Chicken Khao Soi

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the onion. Peel and mince the ginger. Remove and discard the kale stems; thinly slice the leaves. Using a peeler, remove the lime rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, combine the coconut milk powder and 1 ¾ cups of water; whisk until smooth. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl. Thoroughly wash your hands after handling the chicken.

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added, add ¼ of the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil and wipe out the pan.

Season the chopped chicken with salt and pepper; toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.

Add the onion and ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined.

Add the kale to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the sugar and coconut milk powder mixture (whisking just before adding); season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

While the khao soi cooks, add the remaining noodles to the medium pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 2 bowls. Top with the finished khao soi. Garnish with the crispy noodles and remaining lime wedges. Enjoy!