Brian Brindza
Director of Culinary and Menu Innovation
Toppers Pizza
Khao Soi with Barilla® Cellentani
Recipe courtesy of Brian Brindza
Sponsor: Barilla for Professionals
Servings: 4
Ingredients
Khao Soi Curry Paste:
- 2 shallots
- 4 cloves garlic
- 1 Tbsp peeled, sliced ginger
- 1/4 c cilantro stems and leaves, rinsed
- 2 tsp ground turmeric
- 1 tsp Thai yellow curry powder
- 3 Tbsp fish sauce
Soup Base:
- 2 Tbsp vegetable oil
- 1 lb boneless, skinless chicken breast
- 2 Tbsp Thai red curry paste
- 2 c chicken stock
- 14 oz unsweetened coconut milk
- 3 tsp fish sauce
- 2 c Barilla Frozen® Cellentani, thawed
Garnish:
- ½ c thinly sliced shallots
- 8 lime wedges
- 2 c chopped bok choy
- 2 c crispy fried egg noodles
- 1 c chopped cilantro
- 4 Tbsp Thai chili paste
Directions
Khao Soi Curry Paste:
- Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
Soup Base:
- Heat the oil in a large pot over medium-high heat.
- Stir-fry the chicken until browned.
- Add the Khao Soi Curry Paste and red curry paste. Fry for 3 minutes, until fragrant.
- Add the stock, coconut milk and fish sauce. Cook for 5 more minutes. Set aside.
- Cook the Cellentani in boiling water according to the package directions. Drain and add to the Soup Base.
Plating
- To serve, divide the curry into 4 bowls and garnish with the shallots, lime wedges, bok choy, fried noodles, cilantro and Thai chili paste.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
