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RECIPE
16 INGREDIENTS 7 STEPS 45min

Chicken Khao Soi

5.0
4 Ratings
This vibrant chicken curry captures all of the bright, bold flavours of Thailand. Coconut milk, fish sauce and red curry paste are balanced with zingy fresh lime and the subtle sweetness of palm sugar.
Chicken Khao Soi Recipe | SideChef
This vibrant chicken curry captures all of the bright, bold flavours of Thailand. Coconut milk, fish sauce and red curry paste are balanced with zingy fresh lime and the subtle sweetness of palm sugar.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
45min
Total Time
$6.64
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Khao Soi Paste

4
Dried Chili Peppers , halved, de-stemmed, deseeded
1
Medium Shallot , halved
4 cloves
2 in
Fresh Ginger , chopped
1 Tbsp
Ground Coriander
1 tsp
Curry Powder

Soup

2 Tbsp
Vegetable Oil
2 cans
(14 fl oz)
Unsweetened Coconut Milk
2 cups
Low-Sodium Chicken Broth
8 oz
Chinese Noodles
1 Tbsp
Palm Sugar , firmly packed
or Brown Sugar
to taste
3 Tbsp
(optional)
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1554
FAT
81.9 g
PROTEIN
89.9 g
CARBS
113.8 g

Cooking Instructions

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Step 1
Place Dried Chili Peppers (4) in a small heatproof bowl, add boiling water to cover and soak until softened, about 25-30 minutes. Drain chiles, reserving soaking liquid.
Step 2
Add chiles, Shallot (1) , Garlic (4 cloves) , Fresh Ginger (2 in) , Fresh Cilantro (1/4 cup) , Ground Coriander (1 Tbsp) , Ground Turmeric (1 Tbsp) , Curry Powder (1 tsp) , and 3-4 tablespoons soaking liquid in a food processor.
Step 3
Heat the Vegetable Oil (2 Tbsp) in a Dutch oven or large heavy-bottom pot over medium-high heat. Add the paste and cook while stirring often for 5-6 minutes or until darkened.
Step 4
Add the Low-Sodium Chicken Broth (2 cups) and Unsweetened Coconut Milk (2 cans) , bring to a boil. Add the Tyson® Chicken Thighs (1.5 lb) , reduce to a simmer, and cook until chicken is fully cooked and tender, about 35 minutes.
Step 5
In the meantime, cook Chinese Noodles (8 oz) according to package directions.
Step 6
Add the noodles to the soup along with the Palm Sugar (1 Tbsp) and Fish Sauce (3 Tbsp) . Season with Kosher Salt (to taste) . Simmer for 5 minutes to allow the flavors to blend.
Step 7
Divide into bowls and top with garnishes as desired.

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Nutrition Per Serving
Calories
1554
% Daily Value*
Fat
81.9 g
105%
Saturated Fat
44.7 g
224%
Trans Fat
0.0 g
--
Cholesterol
319.8 mg
107%
Carbohydrates
113.8 g
41%
Fiber
17.0 g
61%
Sugars
5.0 g
--
Protein
89.9 g
180%
Sodium
3124.3 mg
136%
Vitamin D
--
--
Calcium
100.5 mg
8%
Iron
17.7 mg
98%
Potassium
2174.5 mg
46%
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