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–+ servings
Chicken Khao Soi

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Yield: 4 - 6 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!
4.9 stars (31 ratings)

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

  • 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.