Chicken Khao Soi
Indulge in the rich, aromatic flavors of Chicken Khao Soi, a beloved Northern Thai coconut curry noodle soup that promises to delight your taste buds. This comforting dish features tender chicken thighs simmered in a velvety blend of coconut milk, yellow curry paste, and a hint of turmeric for a warm, golden hue. Served over a bed of soft, slurp-worthy egg noodles and topped with crispy fried noodles for the perfect crunch, this recipe is a harmonious mix of creamy, savory, and tangy flavors. Garnished with bold accents like pickled mustard greens, fresh cilantro, shallots, lime wedges, and a drizzle of spicy chili oil, Chicken Khao Soi is a full sensory experience. Whether you're craving an exotic meal or a hearty, soul-warming dish, this recipe is ready in under an hour and perfect for a cozy dinner at home.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 3 tablespoons Vegetable oil
- 3 tablespoons Yellow curry paste
- 4 cups Coconut milk
- 4 cups Chicken stock
- 3 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 1 teaspoon Turmeric powder
- 400 grams Egg noodles
- 2 small, thinly sliced Shallots
- 1 cup, chopped Pickled mustard greens
- 2 pieces, cut into wedges Lime
- 0.5 cup, chopped Cilantro
- 1 cup Crispy fried noodles
- 2 tablespoons Chili oil
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the curry paste and turmeric powder, stirring for 1-2 minutes until fragrant.
Add the chicken thighs to the pot and coat them in the curry paste. Cook for 3-4 minutes on each side until lightly browned.
Pour in the coconut milk and chicken stock. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Stir in the fish sauce and brown sugar. Simmer for another 5 minutes, then taste and adjust seasoning as needed. Remove the chicken and shred it using two forks, then return it to the pot.
While the soup is simmering, bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions. Drain and set aside.
In a small skillet, heat the remaining 1 tablespoon of oil over medium heat. Fry a handful of cooked noodles until crispy and golden. Set aside for topping.
To serve, divide the cooked noodles among serving bowls. Ladle the hot soup and chicken over the noodles.
Top each bowl with crispy fried noodles, sliced shallots, pickled mustard greens, lime wedges, cilantro, and a drizzle of chili oil.
Nutrition Facts
Calories |
4616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 8849 mg | 385% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 108.4 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 575 mg | 44% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4092 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
