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Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Cook noodles according to package instructions; set aside.
  2. Combine coconut milk and red bell peppers in blender until smooth; set aside.
  3. 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.
  4. Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
  5. Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
  6. 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.
  7. Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
  8. Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.