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Recipes
Khao Soi
Recipe

16 INGREDIENTS • 6 STEPS • 1HR

Khao Soi

5
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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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
Sesame Oil
1 dash
Sesame Oil
Chicken Tenders
1.5 lb
Fresh Ginger
2 Tbsp
Garlic
5 cloves
Garlic, minced
minced
Lemongrass
2 stalks
Lemongrass, finely chopped
Scallion
1 bunch
Scallion, thinly sliced
Fresh Cilantro
1 1/2 Tbsp
Roughly Chopped Fresh Cilantro
plus additional for garnish
Dark Brown Sugar
3 Tbsp
Dark Brown Sugar
Coconut Cream
1 can
(15 oz)
Coconut Cream
Coconut Milk
2 cans
(14 oz)
Coconut Milk
Chicken Stock
4 cups
Chicken Stock
Rice Noodles
2 pckg
(10.5 oz)
Rice Noodles
Lime
to taste
Sliced Limes
Crunchy Rice Noodles
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
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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/
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 (1 1/2 Tbsp). 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!
Tags
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Dairy-Free
Asian
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Vegetables
Soup
Thai
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