Quick 30 Minute Khao Soi
A fragrant Northern Thai coconut curry noodle soup that delivers authentic flavors in a fraction of the traditional time.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 tablespoons Red curry paste
- 1 tablespoon Curry powder
- 1/2 teaspoon Turmeric powder
- 28 ounces Full-fat coconut milk
- 2 cups Chicken broth
- 1 pound Chicken breast or thighs, thinly sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- 12 ounces Egg noodles (fresh or dried)
- 2 tablespoons Vegetable oil
- 1 set Shallots, pickled mustard greens, and lime wedges(optional)
Instructions
- 1
Bring a large pot of water to a boil and cook 3/4 of the egg noodles according to package directions; drain and set aside.
- 2
Heat oil in a large pot over medium heat and fry the remaining 1/4 of the dry noodles until crispy and golden; remove and drain on paper towels.
- 3
In the same pot, add red curry paste, curry powder, and turmeric, stirring for 2 minutes until fragrant.
- 4
Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- 5
Add the sliced chicken to the broth and cook for 5-7 minutes until the chicken is tender and fully cooked.
- 6
Stir in the fish sauce and sugar, adjusting the seasoning to balance salty, sweet, and spicy flavors.
- 7
Divide the cooked soft noodles into four bowls and ladle the hot curry chicken soup over them.
- 8
Top each bowl with the reserved crispy noodles and serve with shallots, lime, and mustard greens on the side.
Nutrition per Serving
580
Calories
32g
Protein
45g
Carbs
34g
Fat
2g
Fiber
6g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
