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Chicken Khao Soi

Chicken Khao Soi


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A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

Ingredients

Khao Soi Paste

  • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
  • 2 medium shallots, halved
  • 1 2" piece ginger, peeled, sliced
  • ¼ cup chopped cilantro stems
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric

Soup

  • 2 tablespoons vegetable oil
  • 2 14-oz. cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  • 1½ lb skinless, boneless chicken thighs, halved lengthwise
  • 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon (packed) palm sugar or light brown sugar
  • Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Ingredient Info

  • Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Recipe Preparation

Khao Soi Paste

  • Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

  • Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

  • Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

  • Meanwhile, cook noodles according to package directions.

  • Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Recipe by Ravin Nakjaroen of Long Grain in Camden, ME,

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 700 Fat (g) 36 Saturated Fat (g)24 Cholesterol (mg) 150 Carbohydrates (g) 65 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 35 Sodium (mg) 950

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Reviews SectionWould it hurt it badly to sub the regular tiny fresh chilies that you can get at the Asian stores? Never seen any dried New Mexico or guajillo chiles.I've made this quite a few times now. It's just delicious and makes great leftovers!Dang... I've gotta say I was super excited about this recipe and it was a little bit of a let down. My boyfriend and I were so excited when the paste went in to cook because it smelled SO GOOD but by the end it just tasted sooo... bland? It's like all the flavors were there but they were just so quiet. I might make it again but if I did I'd probably be doing a lot of research and changing a lot of things. At the end I wound up adding a bunch of gochujang, lime, and a lot more chile oil. It just sadly was really missing something. I'd probably cut down on the coconut oil just a little bit, too. I would say it's probably a good base for a recipe if you're prepared to kind of wing it to add to the dish.The base of this soup was super tasty! I took a cue from Alison Roman's #thestew and threw in a handful of kale at the end to round it out with some veggies. Also considered throwing in sweet potatoes to poach along with the chicken-- maybe I'll do that next time.liana_tBerkeley, CA05/08/20Lived in Chiang Mai, Thailand. This recipe took me back to the shack where I first had it and my tastebuds imploded. Bang on. Love you. xI will say this does remind me more of Indian food than Thai food, but I'm no expert and it's still delicious! Next time I'll probably add some gochujang to the base paste for a little more heat, and I honestly may skip the noodles. They just didn't add a ton to the dish in my opinion, and I think it would be delicious with maybe some roti on the side/to dip instead. Also I didn't have any chili oil to top it with so I'll definitely make sure to have that on hand next time, I'm sure it would be delicious.lindsaysrNorth Carolina01/11/20I love this recipe! Do not skimp on the ingredients listed for serving - the chili oil is magic on top of this soup. I also made a pescatarian version on my second go - subbed vegetable stock and added zuchinni, spinach, and mushrooms - and it was delightful!AnonymousSeattle, WA01/06/20I made this soup after loving the Khao Soi I got at Dakzen in Somerville. I found this recipe was extremely heavy on the turmeric and I would reduce this if I make it again. I wish I'd used more ginger. I also thought it could be spicier even though I subbed in a chile de arbol for one of the chilis! Maybe it just really needs the chili oil. I also needed more broth than listed here to cover the chicken thighs in my dutch oven. This made the soup more chicken-y than I really wanted although I was using store bought broth.I think the recipe is a good outline but it wasn't my favorite when I made it according to the amounts listed here. Next time I make it I'll use another reference for the spices.I've passed up a lot of Thai type soups because I don't much care for coconut milk, sweetened or unsweetened. But I found the following info re substitutions and thought others might be helped. Depending on the consistency I want, I use either heavy cream or a combo of heavy cream and half and half.There are many creams you can use as a substitute for coconut milk, including heavy cream, half and half, and sour cream. Many use nut milks as well.**If you want to use heavy cream, replace 1 cup of coconut milk with 1 cup of heavy cream. The texture will be the same, and you’ll get a wonderful flavor for your dish.**You can also use half and half and sour cream if you’re allergic to coconut. These two will deliver the same creaminess as coconut milk.**You can even use low-fat cream cheese. For this recipe, use 1/2 cup of low-fat cream cheese and 1/2 cup of skim milk to substitute for 1 cup of coconut milk.**Another popular option is to use 3/4 cup of condensed milk for 1 cup of coconut milk in your recipe.AnonymousNew Orleans, LA01/03/20This is amazing! A good fish sauce is essential. I also added a little gochujang sauce when added paste to oil. Loved it!A definite vibe!I made without chicken and instead used butternut pumpkin, snow peas and broccolini. Could only find small-ish chillis so only used 2 just in case and it was bang on. Fish sauce and sugar essential at the end.icecreamhangoverMelbourne, Australia06/02/19This was excellent. Used a blender to make the paste and it worked great - such a good, silky texture to the curry. Don't skip the sugar/fish sauce at the end!AnonymousDenver, CO03/13/19I have made this twice for my family and everyone loved it. The lime and chili oil are wonderful garnishes for that extra kick.clarkseversonIrvine, CA03/10/19I need some suggestions on this. I know, I know, it won't be any where near authentic, but you do what you must. Overall, this sounds delicious, but...coconut is one of only 2 or 3 food items I cannot tolerate in any way, shape or form. No allergy, just an extreme sensitivity to and dislike of the taste. Any suggestions other than just more broth? Do you think maybe cashew milk? Thanks!AnonymousMassachusetts01/13/19I also used anchos and thought it came out great. I added a bit more citrus with lime and will add a bit more spice next time with sliced jalapenos. Great base recipe for adding your own touches.AnonymousNew York11/27/18My son who has lived for years in Thailand says it comes close to the real thing. We added lemon grass paste, available in a tube at our grocery store, and substituted dried ancho/poblano chilis we had on hand.AnonymousMaryland10/30/18We make the recipe using stock from a roasted carcass and use leftover chicken. The flavors are amazing!Taste is not really like khao soi and the preparation involved to end result ratio is no buenoAnonymousNew York09/26/18Tastes Indian, not Thai. Doesn't taste like any khao soi I've ever had before. Really lacking flavor and that fresh taste it's supposed to have. Incredibly disappointed :(AnonymousVirginia02/12/18

Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken)

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

You’ll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste for a more pungent khao soi, use it all. &mdashDaniela Galarza


Chicken Khao Soi Soup

Khao soi is a traditional dish from Northern Thailand. It’s an irresistible mix of noodles, coconut curry broth and Southeast Asian aromatics. Ours gets its subtle heat from yellow curry paste, its hint of sweetness from coconut palm sugar and its delightfully savory, crunchy garnish from pan-fried wonton noodles. Separately, each flavor is an authentic taste of Southeast Asian cuisine. Together, they create an extraordinarily complex and delicious soup.

Title

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Remove and discard the kale stems thinly slice the leaves. Peel, halve and thinly slice the onion. Using a peeler, remove the green rind of the lime, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pick the cilantro leaves off the stems discard the stems. Chop the chicken into bite-sized pieces. Thoroughly wash your hands, knife and cutting board after handling the chicken.

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, gently separate the noodles. Add ¼ of the noodles to the pan in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 4 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.

Pat the chopped chicken dry with paper towels and season with salt and pepper. In the pan used to make the crispy noodles, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned.

Add the onion and ginger to the pan of chicken season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

Add the kale to the pan season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, Golden Mountain sauce, coconut milk (shaking the can before opening) and ¼ cup of water season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges season with salt and pepper to taste.

While the soup cooks, add the remaining noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly. Divide the cooked noodles and finished soup between 2 bowls. Top with the crispy noodles. Garnish with the cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Remove and discard the kale stems thinly slice the leaves. Peel, halve and thinly slice the onion. Using a peeler, remove the green rind of the lime, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pick the cilantro leaves off the stems discard the stems. Chop the chicken into bite-sized pieces. Thoroughly wash your hands, knife and cutting board after handling the chicken.

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Using your hands, gently separate the noodles. Add ¼ of the noodles to the pan in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 4 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.

Pat the chopped chicken dry with paper towels and season with salt and pepper. In the pan used to make the crispy noodles, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned.

Add the onion and ginger to the pan of chicken season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add as much of the curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

Add the kale to the pan season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the palm sugar, Golden Mountain sauce, coconut milk (shaking the can before opening) and ¼ cup of water season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges season with salt and pepper to taste.

While the soup cooks, add the remaining noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly. Divide the cooked noodles and finished soup between 2 bowls. Top with the crispy noodles. Garnish with the cilantro and remaining lime wedges. Enjoy!


Chicken Khao Soi - Yellow Coconut Curry Soup

Posted By Savita

Chicken Khao Soi - A deliciously sweet and spicy Yellow Coconut Curry Soup made with homemade Thai yellow curry paste. Loaded with white meat chicken and rice (zucchini) noodles.. This flavorful soup is my low-carb take on traditional Khao Soi - a Northern Thai Yellow Curry Soup. Gluten free, dairy free, soy free, and super easy to put together.

Today's recipe is special for two more reasons: 1) It is first recipe of CDH in year 2018. 2) I'm happy to maintain my resolution and share no-carb and high-protein version of traditional Khao Soi.

Honestly, Thai yellow curry has not got as much attention world-wide as Red Curry and Green Curry. But in one line I can tell you, if you like coconut curry and like Madras curry powder? This delightful soup will make you very happy. For me highlights of this soup are: silky aromatic yellow coconut curry broth and zucchini noodles.

Khao Soi or Khao Soy is very popular street soup in North Thailand. The Khao Soi name means "cut rice" in Thai. Different version of this soup uses different preparation of noodles. Some serve this soup with fried noodles, some with egg noodles or some with wide rice noodles. My take on Khao Soi is very similar to traditional but still slightly different. In simple words, I kept this soup low in oil, carbs, and shell-fish free.

Let me share more details of my version of Chicken Khao Soi Soup:

1) Carb free Zucchini Noodles: Like I mentioned, traditional Khao Soi soup has toppings of fried (and/or regular boiled) egg noodles. Almost like crunchy element of tortilla in Chicken Tortilla Soup. When I decided to make this soup for South Beach Diet Plan. I decided to skip rice/wheat noodles completely. Instead, added spirialized zucchini noodles to give it slurp-worthy texture without carb-guilt.

2) Simple Fresh Toppings: Traditional soup has various other toppings: bean sprouts, sliced red onion, fried pork, fermented mustard greens, cilantro, lime wedges etc. I kept it simple with fresh Thai basil, red onion, leaves of cilantro, and lime wedges. Splash of lime is makes this soup delightful.

3) Soy/Shellfish Free Soup: Traditional Soup is flavored with shrimp paste. Shrimp paste is mostly added to yellow curry paste (khao soi paste). I kept my yellow curry paste shrimp/soy free. If not in paste, shrimp sauce can be added to curry broth.

So, if not shrimp, how do I keep Khao Soi Soup flavorful?

Good question! I'm glad you asked.

I cook fresh chicken with the broth until it is fork tender. That's it! Just like my Made-from-scratch Chicken Noodle Soup..Fresh chicken gives plenty of meaty chicken flavor to the soup. Makes it so aromatic and robust that fish flavor is not needed.

Please note that shrimp sauce also work as seasoning which means salt needs to be adjusted (to taste) to bring-out the flavor of coconut and curry.

Chicken Khao Soi is really Asian Chicken Noodle Soup with yellow coconut curry base broth. It is as good to sip for a cold January night (with snow and flue season) as it is to include in South Beach Diet Plan. It's low-carb veggie zucchini noodles, lean white meat chicken and low-fat coconut curry broth makes it fit, filling, and healthy soup.

Freeze or Make-Ahead:

This Khao Soi recipe yields 4 generous servings. Like I always say, for diet plan you can portion it (anyway you prefer), depending up-on point-system you using. Soup also freeze well . You can freeze soup without zucchini noodles. Zucchini tastes best when added fresh spiralized to hot coconut curry broth. Hot broth cooks zucchini perfectly al-dente. It tastes amazing with some bite as if chewing on regular egg noodles. LOVE IT!

So for carb-free diet plan days are going great. As promised, I'm adding this recipe in South Beach Diet Collection. Don't forget to pin. Are you watching Instagram for behind-the-scene stories of my carb-free days? Don't forget to share with me if you following along.

I hope you will enjoy Khao Soi as much as we did. I still have a batch of Khao Soi Paste in refrigerator. This soup will be on menu soon again.


Khao Soi

Recipe adapted from Kanlaya Supachana, Chiang Mai Restaurant, Brooklyn, NY

Yield: 4 servings

Prep Time: 30 minutes, plus 20 minutes soaking time

Cook Time: 1 hour

Total Time: 1 hour and 30 minutes, plus 20 minutes soaking time

Ingredients

For the Curry Paste:

8 to 10 dried Thai chile peppers

One 2-inch piece ginger, peeled and thinly sliced (⅓ cup sliced ginger)

One 2-inch piece fresh turmeric, peeled and thinly sliced

¼ cup chopped coriander root or 2 tablespoons finely chopped cilantro stems

2 tablespoons sliced lemongrass (½ lemongrass stalk)

1 tablespoon shrimp paste

1 tablespoon curry powder

1½ teaspoons toasted coriander seeds, ground

1½ teaspoons toasted cardamom pods, seeds removed and ground

For the Khao Soi:

3 cups coconut milk, divided

1½ pounds chicken legs, drumsticks and thighs separated (4 legs)

4 ounces thin egg noodles

12 ounces thick egg noodles

Cilantro sprigs, pickled mustard greens, shallots, chile oil and lime wedges, for serving

Directions

1. Make the curry paste: Place the dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, 20 minutes. Drain the chiles, reserving the soaking liquid.

2. In a food processor, pulse the chiles, garlic, kaffir lime leaves, shallots, ginger, turmeric, coriander root (or cilantro stems), lemongrass, shrimp paste, curry powder, coriander seeds, cardamom seeds, cumin seeds and 2 to 4 tablespoons of the chile soaking liquid (as needed) to make a paste. Makes about 1¼ cups.

3. Make the soup: In a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, 5 minutes. Add the water and remaining 2 cups of coconut milk, and bring to a boil. Add the chicken, reduce the heat to medium low and simmer until the chicken is cooked through and tender, 40 to 45 minutes.

4. Meanwhile, in a medium saucepan, heat the oil over medium-high heat. Working in 2 batches, fry the thin noodles until golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and set aside.

5. Cook the thick egg noodles, according to the package directions, until al dente. Rinse under cold water and set aside.

6. Stir the palm sugar into the soup. Taste and adjust the seasoning with salt. Divide the soup and noodles among 4 bowls and serve with cilantro, pickled mustard greens, shallots, chile oil and lime wedges.


Frodidrygi95

Thai Chicken Meatball Noodle Soup - Chicken Meatball Thai Soup - YouTube : A deliciously easy and comforting soup!. I have just finished cooking this chicken noodle soup using just prawns and it's so delicious! This thai inspired creamy spiced chicken noodle soup recipe makes a hearty family meal/ meal prep. This thai noodle soup this is one of my favorite soups i have ever tasted let alone made! Thai noodle and beef salad. Great on it's own for lunch or spooned over rice or noodles.

If you are a lover of thai food than you know that two of their most popular dish categories are noodles dishes (rice noodles in particular), and soups. And let me tell you. This recipe is so easy and tastes like this noodle soup recipe is absolutely delicious We found it flavorful and perfect for a cool autumn evening dinner. The quick and easy ground chicken meatballs bring some heartiness to this soup, and they cook up super quickly in the oven while you start the soup.

Thai Inspired Chicken Meatball Soup with Cabbage Noodles . from d2mkh7ukbp9xav.cloudfront.net However, if you prefer you could use boneless chicken breast and poach in chicken broth. This thai noodle soup this is one of my favorite soups i have ever tasted let alone made! I totally cheat with the dipping sauce. Sweet chilli dipping sauce for thai meatballs. Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, carrots, bell peppers. Yield 4 to 6 servings. Every few months i participate in a group recipe swap, freaky friday, organized by michaela from an affair from the heart. Marion's kitchen is packed with simple and delicious asian recipes and food ideas.

If you like chicken noodle soup, you'll love this fragrant, flavorful and slightly creamy version of a universal classic made with rice noodles.

If you are a lover of thai food than you know that two of their most popular dish categories are noodles dishes (rice noodles in particular), and soups. Thai noodle and beef salad. Well, we finally got a small tiny taste of the fall. Reduce heat and simmer for 15 minutes. I cook a cup of rice soup for breakfast, a bowl noodle soup for lunch and a pot of spicy soup for dinner. However, if you prefer you could use boneless chicken breast and poach in chicken broth. Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an khao soi is a rich and comforting northern thailand coconut curry noodle soup. This thai coconut chicken noodle soup is practically brimming with them. Marion's kitchen is packed with simple and delicious asian recipes and food ideas. This will brown the skin. Season the soup with the remaining 2 tablespoons of fish sauce (add more or less. The perfect hearty, quick meal to serve when you need something nourishing fast! It's so quick and i always have the stuff around to make it and the only thing better than having.

Ground chicken meatballs combine with a lightly creamy, thai curry broth. This thai noodle soup this is one of my favorite soups i have ever tasted let alone made! When we were coming up with our own thai chicken noodle soup creation, the addition of fruit just kind of came up as a, why not? This recipe is so easy and tastes like this noodle soup recipe is absolutely delicious It's so quick and i always have the stuff around to make it and the only thing better than having.

Easy Thai Chicken Meatball Soup - Seasons and Suppers from www.seasonsandsuppers.ca Ingredients for this thai chicken noodle soup: Divide the noodles and chicken into serving bowls. I just doctor up sweet chilli sauce with some garlic and lime juice. Ladle the broth over top and sprinkle with cilantro and scallions. We found it flavorful and perfect for a cool autumn evening dinner. Add pinches of the chicken mixture to form little meatballs. If you like thai food, and you like chicken noodle soup, then you are going to really love this aromatic soup. Korean chicken noodle soup dak kalguksu recipe… i can't be more excited than now to finally share this amazing thai chicken rice soup recipe with you all!!

Sweet chilli dipping sauce for thai meatballs.

I cook a cup of rice soup for breakfast, a bowl noodle soup for lunch and a pot of spicy soup for dinner. Make them with pork or chicken, pass them around at a party or have them for dinner! Thai green curry with shrimp. If you are a lover of thai food than you know that two of their most popular dish categories are noodles dishes (rice noodles in particular), and soups. Transform chicken mince and stock into a filling and healthy chicken noodle soup with crispy chicken meatballs. The ultimate love child of street food and comfort food. Homemade thai chicken noodle soup. So, butters and i are not leaving the house today. 1040 · 30 minutes · this northern thai inspired noodle soup is the simplest weeknight dinner.hearty, cozy, quick, and healthy too! Divide the noodles and chicken into serving bowls. If you like thai food, and you like chicken noodle soup, then you are going to really love this aromatic soup. As an amazon associate, i earn from qualifying purchases. Season the soup with the remaining 2 tablespoons of fish sauce (add more or less.

This recipe is so easy and tastes like this noodle soup recipe is absolutely delicious I just doctor up sweet chilli sauce with some garlic and lime juice. Well, we finally got a small tiny taste of the fall. The ultimate love child of street food and comfort food. Add pinches of the chicken mixture to form little meatballs.

Thai Turkey Meatballs with Coconut Broth and Noodles . from i.pinimg.com Transform chicken mince and stock into a filling and healthy chicken noodle soup with crispy chicken meatballs. Well, we finally got a small tiny taste of the fall. In general, there are many styles of generally, soup recipes are easy to make for any meals. This thai inspired creamy spiced chicken noodle soup recipe makes a hearty family meal/ meal prep. These thai meatballs are loaded with beautiful fresh thai flavours! Yield 4 to 6 servings. Just like everyones favorite cozy, comforting homemade chicken noodle soup recipe except made even better with chicken meatballs! Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, carrots, bell peppers.

A deliciously easy and comforting soup!

All reviews for thai chicken meatball noodle soup. Well, we finally got a small tiny taste of the fall. I just doctor up sweet chilli sauce with some garlic and lime juice. Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an khao soi is a rich and comforting northern thailand coconut curry noodle soup. If you love thai food, you need to try this recipe! If you like pho, this is very close to it but with thai flavours! Ground chicken meatballs combine with a lightly creamy, thai curry broth. I made this soup according to the recipe. This thai coconut chicken noodle soup is practically brimming with them. It's mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect. It's so quick and i always have the stuff around to make it and the only thing better than having. Reduce heat and simmer for 15 minutes. The perfect hearty, quick meal to serve when you need something nourishing fast!

Source: souvlakiforthesoul.com

So, butters and i are not leaving the house today. Thai chicken meatball soup is seasoned chicken meatballs and vegetables simmered in flavorful broth. He's in a fancy cable knit sweater and i'm already on my second bowl of this chicken noodle soup. Add pinches of the chicken mixture to form little meatballs. If you were to bung in some frozen prawns at the end, making sure you cook them through.

This thai noodle soup this is one of my favorite soups i have ever tasted let alone made! If you like pho, this is very close to it but with thai flavours! This will brown the skin. I made this soup according to the recipe. Thai chicken meatball soup is seasoned chicken meatballs and vegetables simmered in flavorful broth.

Source: www.tastyeverafter.com

The perfect hearty, quick meal to serve when you need something nourishing fast! Made a chicken stock out of leftover bones with a load of thai ingredients to replace the standard stock veg (lemongrass, chillies, bok choi, etc) and then made this recipe. Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, carrots, bell peppers. All reviews for thai chicken meatball noodle soup. If you like pho, this is very close to it but with thai flavours!

Source: www.halfbakedharvest.com

If you were to bung in some frozen prawns at the end, making sure you cook them through. When we were coming up with our own thai chicken noodle soup creation, the addition of fruit just kind of came up as a, why not? However, if you prefer you could use boneless chicken breast and poach in chicken broth. It's mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect. Loosely based on the thai soup tom kha gai, this version comes together in under an hour with easy to find ingredients.

Source: www.tastyeverafter.com

These thai meatballs are loaded with beautiful fresh thai flavours! Ground chicken meatballs combine with a lightly creamy, thai curry broth. Thai chicken meatball soup is seasoned chicken meatballs and vegetables simmered in flavorful broth. Thai noodle and beef salad. This thai inspired creamy spiced chicken noodle soup recipe makes a hearty family meal/ meal prep.

When we were coming up with our own thai chicken noodle soup creation, the addition of fruit just kind of came up as a, why not? Homemade thai chicken noodle soup. 1040 · 30 minutes · this northern thai inspired noodle soup is the simplest weeknight dinner.hearty, cozy, quick, and healthy too! If you like thai food, and you like chicken noodle soup, then you are going to really love this aromatic soup. Just like everyones favorite cozy, comforting homemade chicken noodle soup recipe except made even better with chicken meatballs!

Source: www.tastyeverafter.com

We found it flavorful and perfect for a cool autumn evening dinner. Season the soup with the remaining 2 tablespoons of fish sauce (add more or less. 1040 · 30 minutes · this northern thai inspired noodle soup is the simplest weeknight dinner.hearty, cozy, quick, and healthy too! So, butters and i are not leaving the house today. I made this soup according to the recipe.

Transform chicken mince and stock into a filling and healthy chicken noodle soup with crispy chicken meatballs. Korean chicken noodle soup dak kalguksu recipe… i can't be more excited than now to finally share this amazing thai chicken rice soup recipe with you all!! Just like everyones favorite cozy, comforting homemade chicken noodle soup recipe except made even better with chicken meatballs! Made a chicken stock out of leftover bones with a load of thai ingredients to replace the standard stock veg (lemongrass, chillies, bok choi, etc) and then made this recipe. Reduce heat and simmer for 15 minutes.

The perfect hearty, quick meal to serve when you need something nourishing fast! This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. The ultimate love child of street food and comfort food. Add pinches of the chicken mixture to form little meatballs. It's so quick and i always have the stuff around to make it and the only thing better than having.


Chicken Khao Soi - Recipes

Notes

Estimated Nutrition

More 30 minutes or less

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36 Comments

This is pretty similar to the red curry ramen posted a few weeks back, right?

hi kyle,
absolutely, but without the sesame paste, mushrooms and peppers :)


This looks really good! I love all things red curry and this fits my need for weeknight instant pot dinners that are boyfriend approved as well. Thanks!

hope you get to give it a try odessa! :)


I love all these flavors, and of course noodles are always good ). Can’t wait to try on a cold night!

:) these guys are perfect for a cold night!

I’m new to your blog and everything looks really delicious. I wanted to ask, if I were to double the recipe how would that effect cook time?

hi krysty,
you don’t need to change the cooking time if you’re using an instant pot. if you’re doing it on the stove, it might need a bit more time, add an extra 5 minutes and start checking from there :)

This is no Khao Doing, because the curry paste we use is totally different. However, it is a good try.

Can you substitute chicken thighs for the breast? How would the cooking time change?

hi mel,
you can use chicken thighs. in the instant pot, the time won’t change, for the stove, you might want to add a couple of minutes :)


That was super tasty and easy. I used shrimp instead of chicken and added some mung bean sprouts for the crunch. Thanks for sharing the recipe.

yay! shrimp was a good choice. imagine chicken and shrimp together?! so good :)

Never mind, I googled it….should’ve tried that first!

Please do a tutorial for egg ribbons. I googled and the first hit is a person with a really strong desire to know how to make them, its the best read.

i’ll do it this month for sure :)


This was very tasty! I doubled everything else, but just used one can of coconut milk, so my broth was probably a little thinner. My family loved this. This is the fourth ramen soup recipe I’ve tried in the Instant Pot, and it was unanimously voted the winner. Thanks for a great recipe!

yay so happy your family loved it! warms my heart :)


This is probably the tastiest thing I’ve made in my Instant Pot! I used chicken thighs instead and it came out AMAZING! Do you have recommendations on what wonton strips to buy? Had to skip this topping since I didn’t have time to go to the Asian market. Thanks for posting this awesome recipe!

hi vy,
yay!! chicken thighs are the best! it’s so funny, if i make stuff with breasts, people want to use thighs if i use thighs, people always ask about breasts LOL

as for wonton strips, i just deep fried wonton skins in a tiny bit of oil. any brand of wonton skins will do. if you want to go with a store bought crunchy, you can go with some of those deep fried noodles they sell too :)

Nowadays American supermarkets may have a small section near the fresh veggies that you can find wonton skins, tofu, dairy free cheeses and stuff like that.


Just made this, subbing in thighs because deliciousness. It was excellent, even my relatively picky 2 year old destroyed her share and was drinking the leftover broth from her bowl!

hey matt!
so awesome that you guys liked it. so cute that your daughter finished off the broth too! :)


This looks delicious. If I wanted to double up the recipe do I cook for 10min and double the recipe?

hi gardenia,
yes, you can definitely!

Hey, thanks for the recipe..I don’t use an instant pot so just wonder how long to cook on the stove.

hi! the stove instructions are at the bottom of the recipe in italics :)

What brand of ramen noodles do you use in this?

If I am not a fan of chicken can I sub tofu or shrimp? Or will it not be as flavourful?

hi priya,
you can totally sub tofu or shrimp. you won’t have to cook them as long though, so after simmering everything together to meld the flavors, just add them at the last minute or so.


This was delicious! I added some Chinese broccoli to the broth and sautéed it in the instapot for 5 min at the end and used all your suggested toppings except sub scallions for thinly sliced green onion. Def a hit!

I am using youre recipe to hopefully fix the base soup i used from a dofferent recipe.. currently it looks/taste a little thin, red, and acidic, unlike a savory sweet creamy like at the restaurant. Would doubling the coconut milk make it extra creamy and a bit sweeter? I feel like i cant get it to taste quite right and maybe that is because of the red curry paste i used- all i had was “thai kitchen red curry paste”-from a general grocery store. Its not tasting very close to khao soi, comparing to all the times i have had it >.<

hi, adding coconut milk will definitely make it extra creamy and and a bit sweeter. if you only have thai kitchen curry paste you can try frying it up with some extra minced garlic and ginger to add a boost of flavor!

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  • 4 tbsp ready-made Thai red curry paste
  • 9 chicken drumsticks
  • 1 tbsp mild curry powder
  • 400ml/14fl oz coconut milk
  • 400ml/14fl oz chicken stock
  • 2 tbsp palm sugar (or light brown sugar)
  • 1 tbsp fish sauce
  • 300g/10½oz fresh egg noodles
  • 3 tbsp groundnut oil
  • splash dark soy sauce
  • 2 spring onions, trimmed, thinly sliced
  • 1 red onion, finely chopped
  • 50g/2oz chopped fresh coriander
  • 2 limes, cut into wedges, to serve

Heat the curry paste in a large saucepan over a medium heat. Add the chicken drumsticks and cook for 3-4 minutes on all sides, or until covered in the curry paste and browned all over.

Add the curry powder, coconut milk and chicken stock to the pan and bring the mixture to the boil. Add the palm sugar and fish sauce, reduce the heat until the mixture is simmering, then simmer for 20 minutes, or until the chicken drumsticks are cooked through. (The chicken is cooked through if the juices run clear when pierced in the thickest part with a skewer and no trace of pink remains.)

Boil 200g/7oz of the noodles in a large pan of boiling water for no more than 1 minute. Drain well and set aside.

Heat the groundnut oil in a wok over a high heat. Add the remaining noodles and fry for a few seconds, until crisp.

Divide the blanched noodles among 3 or 4 serving bowls and splash a little soy sauce over each. Pour over the chicken and sauce, then sprinkle the spring onions, red onion and coriander on top.

Break the fried noodles into small pieces and sprinkle them over each bowl of khao soi. Serve with lime wedges alongside.


How To Make Thai Coconut Curry Soup

  1. Boil the Pasta. Set a large pot of water over high heat. Once boiling, cook the pasta according to the package instructions. Drain and set aside.
  2. Reduce the Coconut Milk. Meanwhile, set another pot over medium heat. Add part of the coconut milk. Cook the coconut milk down into a thick paste. This gives the Khao Soi it’s unique flavor and silky texture.
  3. Add Spices and Chicken. Add the curry paste and tumeric. Stir and sauté. Then add in the chopped chicken pieces.
  4. Simmer. Pour in the remaining coconut milk, chicken broth, and fish sauce. Bring to a boil, then lower the heat and simmer to develop the flavor.
  5. Want to Get Fancy? If you want to top the Khao Soi in the traditional Chiang Mai style with crunchy fried noodles, fry some extra egg noodle nests in oil. Fry for approximately 20 seconds per side.
  6. Add the Pasta. Stir in the cooked pasta and some fresh-squeezed lime juice.
  7. Garnish. Top the red curry soup with fresh chopped herbs and crunchy noodles if desired.

Khao soi is typically served with a number of garnishes, and the choice is yours what you&rsquod like to include.

Popular ingredients include pickled greens, diced shallots, sliced red onions, bean sprouts, cilantro, scallions, drizzles of chili oil, fresh lime wedges, spicy chili flakes, and, of course, fried noodles.

If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.


Watch the video: Kao Soi Curry Noodle Soup Recipe ขาวซอย - Hot Thai Kitchen (July 2022).


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