Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Name: Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 - 6 servings
Ingredients: 1 6-ounce package chow mein stir-fry noodles; 1 13.5-ounce can coconut milk; ¾ cup jarred roasted red peppers; 1 ½ tablespoons canola oil; 3 cloves garlic; 2 shallots; 3 tablespoons red curry paste; 1 ½ tablespoons freshly grated ginger; 2 teaspoons chili powder; 3 cups chicken stock; 2 pounds boneless; 1 tablespoon fish sauce; 1 tablespoon reduced sodium soy sauce; 2 teaspoons brown sugar; 2 tablespoons freshly squeezed lime juice; ½ small red onion; ½ cup bean sprouts; ½ cup cilantro leaves; 1 lime

User Reviews

4.9

93 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 - 6 servings
Course
Main Course, Soup
Cuisine
Asian

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Iris Warren

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Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

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Ingredients

Servings

1 6-ounce package chow mein stir-fry noodles
1 13.5-ounce can coconut milk
¾ cup jarred roasted red peppers drained
1 ½ tablespoons canola oil
3 cloves garlic minced
2 shallots diced
3 tablespoons red curry paste
1 ½ tablespoons freshly grated ginger
2 teaspoons chili powder
3 cups chicken stock
2 pounds boneless skinless chicken thighs
1 tablespoon fish sauce
1 tablespoon reduced sodium soy sauce
2 teaspoons brown sugar
2 tablespoons freshly squeezed lime juice

For the toppings

½ small red onion thinly sliced
½ cup bean sprouts
½ cup cilantro leaves
1 lime cut in wedges

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Instructions

Cook noodles according to package instructions; set aside.
Combine coconut milk and red bell peppers in blender until smooth; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.
Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.