khao soi

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!