Description
This Khao Soi is a northern Thai curry noodle soup with a rich coconut milk broth, tender chicken, and crispy noodles on top.
Ingredients
Scale
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 500g boneless chicken thighs, sliced
- 2 cups chicken stock
- 200g egg noodles
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 lime, for serving
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion, garlic, and ginger, and sauté until softened.
- Stir in the red curry paste and cook for 2 minutes.
- Add the chicken and cook until browned.
- Pour in the coconut milk and chicken stock, then bring to a simmer.
- Cook for 15-20 minutes until the chicken is tender.
- Meanwhile, cook the egg noodles according to package instructions.
- Serve the soup over noodles, topped with crispy fried noodles, lime, and cilantro.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 30g