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Recipes
Chicken Khao Soi
Recipe

16 INGREDIENTS • 7 STEPS • 45MINS

Chicken Khao Soi

5.0
5 ratings
This is the best khao soi recipe you can find! Khao soi is one of the most popular Thai curries. Coconut milk, fish sauce and red curry paste are balanced with zingy fresh lime and the subtle sweetness of palm sugar.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This is the best khao soi recipe you can find! Khao soi is one of the most popular Thai curries. Coconut milk, fish sauce and red curry paste are balanced with zingy fresh lime and the subtle sweetness of palm sugar.
45MINS
Total Time
$6.63
Cost Per Serving
Ingredients
Servings
2
us / metric
Khao Soi Paste
Dried Chili Pepper
4
Dried Chili Peppers, halved, de-stemmed, deseeded
Shallot
1
Medium Shallot, halved
Garlic
4 cloves
Fresh Ginger
2 in
Fresh Ginger, chopped
Ground Coriander
1 Tbsp
Ground Coriander
Soup
Vegetable Oil
2 Tbsp
Vegetable Oil
Unsweetened Coconut Milk
2 cans
(14 fl oz)
Unsweetened Coconut Milk
Low-Sodium Chicken Broth
2 cups
Low-Sodium Chicken Broth
Chinese Noodles
8 oz
Chinese Noodles
Palm Sugar
1 Tbsp
Palm Sugar, firmly packed
or Brown Sugar
Kosher Salt
to taste
Fish Sauce
3 Tbsp
Fish Sauce
optional
Nutrition Per Serving
VIEW ALL
Calories
1537
Fat
81.4 g
Protein
89.3 g
Carbs
111.1 g
Add to plan
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Chicken Khao Soi
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
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 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 (4 Tbsp), Ground Coriander (1 Tbsp), Ground Turmeric (1 Tbsp), Curry Powder (1 tsp), and 3-4 tablespoons soaking liquid in a food processor.
step 2 Add chiles, Shallot (1), Garlic (4 cloves), Fresh Ginger (2 in), Fresh Cilantro (4 Tbsp), 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 Boneless, Skinless 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 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.
step 7 Divide into bowls and top with garnishes as desired.
Tags
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Dairy-Free
Brunch
Asian
Lunch
Shellfish-Free
Soup
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