Khao Soi (Thai Chicken Won Ton Soup)

Serves 2

320g fresh won ton noodles

160g fresh won ton noodles for deep frying to make a crunchy topping

400g sliced sirloin beef

6 cups chicken broth

1 can coconut milk (398ml)

3 tbsp red curry paste

3 tbsp vegetable oil

2 tbsp sugar

2 tbsp fish sauce

1/2 tbsp ground tumeric

1 cinnamon stick

4 star anise

chopped fresh coriander

2 tbsp garlic oil

Bring chicken broth to boil with star anise, cinnamon stick, and coconut milk.

Add 3 tbsp oil to non-stick wok and warm over medium heat. Add curry paste and ground tumeric. Mix well and cook for 1 minute. Transfer them to the pot and mix well. Boil for 15 minutes.

Add beef and bring to a boil for 5 minutes. Add fish sauce and sugar, bring to a boil for 5 minutes.

For noodles:

In another pot, bring 3 cups of water to a boil. Loosen won ton noodles in the pot, using chop sticks to separate them.  Cook for 1 minute then rinse them in cold water.  Drain water and add garlic oil and set aside.

For deep fried won ton:

Add about 1/2 cup of vegetable oil to non-stick wok and warm over medium heat.  Loosen and add won ton noodles once oil is hot. Stir-fry for one minute.  Remove noodles and place them on paper towel.

To prepare:

Place cooked noodles in a bowl, add broth and coriander for garnish. Top with crunchy won ton noodles and serve.