Khao Soi

16 INGREDIENTS • 6 STEPS • 1HR

Khao Soi

Recipe

5.0

1 rating

Khao Soi is an absolutely incredible, flavor-packed Thai chicken noodle soup. The spicy curry paste is perfectly offset by coconut milk.

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Khao Soi

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Khao Soi is an absolutely incredible, flavor-packed Thai chicken noodle soup. The spicy curry paste is perfectly offset by coconut milk.

1HR

Total Time

$3.87

Cost Per Serving

Ingredients

Servings

8

us / metric

1 dash

Sesame Oil

1.5 lb

Chicken Tenders, diced

2 Tbsp

Minced Fresh Ginger

5 cloves

Garlic, minced

minced

2 stalks

Lemongrass, finely chopped

1 bunch

Scallion, thinly sliced

4 tsp

Roughly Chopped Fresh Cilantro

plus additional for garnish

1 jar
(4 oz)

Thai Red Curry Paste

3 Tbsp

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

for garnish

Nutrition Per Serving

VIEW ALL

Calories

721

Fat

24.2 g

Protein

27.3 g

Carbs

98.7 g

Love This Recipe?

Khao Soi

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 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.

step 2

Add in the Garlic (5 cloves), Fresh Ginger (2 Tbsp), Lemongrass (2 stalks), Scallion (1 bunch), and Fresh Cilantro (4 tsp). Let them get fragrant for a minute.

step 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.

step 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.

step 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.

step 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.

step 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.

step 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.

step 6

Ladle into bowls and top with Limes (to taste) and Crunchy Rice Noodles (to taste). Enjoy!

step 6 Ladle into bowls and top with Limes (to taste) and Crunchy Rice Noodles (to taste). Enjoy!

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