Khao Soi is an absolutely incredible, flavor-packed Thai chicken noodle soup. The spicy curry paste is perfectly offset by coconut milk.
Total Time
1hr
5.0
1 Rating
Author: Jeanie and Lulu's Kitchen
Servings:
8
Ingredients
•
1
dash
Sesame Oil
•
1.5
lb
Chicken Tenders
, diced
•
2
Tbsp
Minced
Fresh Ginger
•
5
cloves
Garlic
, minced
•
2
stalks
Lemongrass
, finely chopped
•
1
bunch
Scallions
, thinly sliced
•
1 1/2
Tbsp
Roughly Chopped
Fresh Cilantro
•
1
jar
(4 oz)
Thai Red Curry Paste
•
3
Tbsp
Curry Powder
•
3
Tbsp
Dark Brown Sugar
•
1
can
(15 oz)
Coconut Cream
•
2
cans
(14 oz)
Coconut Milk
•
4
cups
Chicken Stock
•
2
pckg
(10.5 oz)
Rice Noodles
•
to taste
Sliced
Limes
•
to taste
Crunchy Rice Noodles
Cooking Instructions
1.
Get out a large dutch oven or stock pot and heat the Sesame Oil (1 dash) in it over medium-high heat. Brown the Chicken Tenders (1.5 lb) in it until pretty much cooked through.
2.
Add in the Garlic (5 cloves), Fresh Ginger (2 Tbsp), Lemongrass (2 stalks), Scallions (1 bunch), and Fresh Cilantro (1 1/2 Tbsp). Let them get fragrant for a minute.
3.
Stir the Thai Red Curry Paste (1 jar), Curry Powder (3 Tbsp), and Dark Brown Sugar (3 Tbsp) together, then stir it in to coat the chicken and aromatics. Let that all cook together for another couple of minutes.
4.
Pour in the Coconut Cream (1 can), Coconut Milk (2 cans), and Chicken Stock (4 cups). Let the soup simmer on medium for 30 minutes.
5.
When time is almost up, boil the Rice Noodles (2 pckg) in another pot according to the directions. Usually, they only take 2-4 minutes. Drain them and toss them into the pot of soup.
6.
Ladle into bowls and top with Limes (to taste) and Crunchy Rice Noodles (to taste). Enjoy!
Nutrition Per Serving
CALORIES
721
FAT
24.2 g
PROTEIN
27.3 g
CARBS
98.7 g
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