Chicken Khao Soi

Thai Coconut Curry Noodle Soup with Chicken

Ingredients:

2 boneless, skinless chicken thighs (or breasts), sliced

8 oz (225g) egg noodles

1 tbsp vegetable oil

1 small onion, diced

3 cloves garlic, minced

1-inch piece ginger, grated

2 tbsp red curry paste

1 tsp turmeric powder

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp brown sugar

2 cups chicken broth

1 can (13.5 oz) coconut milk

1 tbsp lime juice

1 tsp chili flakes (optional, for spice)

Garnish:

½ cup crispy fried noodles

2 green onions, chopped

Fresh cilantro leaves

Lime wedges

Sliced red chili (optional)

Directions:

Cook the egg noodles according to the package instructions. Drain and set aside.

Heat vegetable oil in a large pot over medium heat. Add diced onion, garlic, and ginger, sautéing until fragrant.

Stir in red curry paste and turmeric powder, cooking for another minute.

Add the sliced chicken and cook until lightly browned.

Pour in the chicken broth, coconut milk, soy sauce, fish sauce, and brown sugar. Bring to a gentle simmer.

Let it cook for 10-12 minutes until the chicken is fully cooked and the flavors meld together.

Stir in lime juice and chili flakes if using.

To serve, divide the cooked noodles into bowls and pour the hot soup over them.

Top with crispy fried noodles, chopped green onions, cilantro, lime wedges, and red chili slices.

Enjoy hot!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings