Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

• servings: 4 servings
• total time: 1 hour

Ingredients

Curry Paste:

2 Thai bird's eye chilies

2 medium shallots

6 cloves garlic

1-inch piece ginger (peeled and sliced)

1/4 cup cilantro (stems and leaves, rinsed)

zest of 1 lime

2 teaspoons ground turmeric

2 teaspoons ground coriander

1 teaspoon curry powder

2 tablespoons shrimp paste

Soup:

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs (sliced)

2 tablespoons Thai red curry paste

4 cups low sodium chicken stock

2 teaspoons brown sugar

14 ounces unsweetened coconut milk

3 tablespoons fish sauce (or to taste)

1 pound fresh Chinese egg noodles (thick wonton noodles work well)

Toppings:

thinly sliced shallots

lime wedges

pickled mustard stems/greens

crispy noodles

chopped cilantro

Thai chili paste (Nam Prik Pao)

Directions

Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.

Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.

Meanwhile, cook the noodles according to package instructions.

To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

Notes

C and B liked a lot

Had to sub rice noodles- use chinese next time!!

Didn’t have any toppings - do the toppings next time!

Nutrition

• Calories: 689 kcal
• Total Fat: 40 g
• Saturated Fat: 29 g
• Cholesterol: 226 mg
• Sodium: 1457 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 41 g