Chicken Khao Soi

16 INGREDIENTS • 7 STEPS • 45MINS

Chicken Khao Soi

Recipe

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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Chicken Khao Soi

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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.

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.

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45MINS

Total Time

$6.63

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

4 Tbsp

1 Tbsp

Ground Coriander

1 Tbsp

Ground Turmeric

1 tsp

Soup

2 Tbsp

Vegetable Oil

2 cans
(14 fl oz)

Unsweetened Coconut Milk

2 cups

Low-Sodium Chicken Broth

1.5 lb

Boneless, Skinless Chicken Thighs

8 oz

Chinese Noodles

1 Tbsp

Palm Sugar, firmly packed

or Brown Sugar

to taste

3 Tbsp

optional

Nutrition Per Serving

VIEW ALL

Calories

1537

Fat

81.4 g

Protein

89.3 g

Carbs

111.1 g

Love This Recipe?

Chicken Khao Soi

Save

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 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 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.

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