Post by @ivyskitchn

Soups to make for Soup Season Ep. 1: thai coconut curry noodles with crispy chicken 🍜 full recipe with more detailed instructions is linked in my bio on my substack! 🍗 4 boneless skin-on chicken thighs 🧂 1 tsp kosher salt 🍄 5 oz shimeji mushrooms 🥥 1 can (13.5 oz) full-fat coconut milk, unshaken 🌶️ 3 tbsp thai red curry paste 🧅 1 shallot, sliced 🧄 4 garlic cloves, minced 🫚 1 tbsp fresh ginger, minced 🍛 1 tsp curry powder 🟡 1/4 tsp turmeric 🍲 2 cups chicken stock 🐟 1 tbsp fish sauce 🟤 1 tbsp brown sugar 🍋‍🟩 juice of 1/2 lime 🍜 6 oz rice noodles 1. pat thighs dry, salt, leave uncovered while you prep. 2. don't shake the coconut milk. spoon the thick cream off the top into a cold pot, save the thin liquid. 3. thighs skin-side down in a cold dry pan, then turn heat to medium. press flat 1 min. render 9-12 min untouched until deep amber. flip 2-3 min, rest on a rack. 4. heat the coconut cream until it sputters and the oil separates, 3-4 min. 5. add curry paste, shallot, garlic, ginger, curry powder, turmeric. fry 3-4 min until brick red and the oil pools. 6. add the thin coconut milk and stock. simmer uncovered 10 min. 7. pour off all but a film of chicken fat. sear mushrooms in a single layer 5-7 min until the pan goes dry and the edges brown. salt at the end, fish sauce off heat. 8. season broth with fish sauce, brown sugar, lime. taste and push it further than feels right. 9. cook noodles separately, drain, don't rinse. 10. slice chicken against the grain right before serving. #soupseason #coconutcurry #noodlesoup #easyweeknightdinner #asianhomecooking