Thai Chicken Coconut Curry Noodle Soup, known as “Khao Soi”

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INGREDIENTS

For curry paste

4 Thai chilies or to your liking
2 medium shallots chopped
6 cloves garlic chopped
1 inch piece ginger sliced or 1 tablespoon grated ginger paste or 1 1/4 teaspoons ginger powder 

1/4 cup cilantro stems and leaves or 2-3 cilantro root optional

2 teaspoons ground coriander

4 kaffir lime leaves or zest of 1 lime
1 inch piece of turmeric or 1 1/4 teaspoons ground turmeric
1 teaspoon curry powder
2 tablespoons shrimp paste 

For the soup
2 tablespoons coconut oil or vegetable oil
1 pound boneless, skinless chicken thighs (sliced)
2 tablespoons Thai red curry paste
4 cups low sodium chicken stock
2 teaspoons palm sugar or regular sugar
1 14 oz can of unsweetened coconut milk
3 tablespoons fish sauce or to taste

1 pound fresh Chinese egg noodles

To garnish

thinly sliced shallots

fried shallots optional
lime wedge
chopped pickled mustard stems or salted pickled radish
crispy noodles egg noodles
chopped cilantro
Thai chili paste optional for extra spicy

Instructions:

Prepare the curry paste by adding all ingredients into a food processor and pulse until smooth paste. You can use a mortar pastel if you don’t have a food processor.

Heat the oil in a medium pot over medium heat and cook the chicken until browned. Set aside the chicken and use the same pot to cook the paste stirring constantly until the spices are well combined and fragrant. Add the red Thai curry paste, sugar, and broth. Bring to a boil and pour in the coconut milk and fish sauce. Stir to combine. Bring the mixture to a simmer and add back the chicken. 

While the curry is simmering, cook the egg noodles according to the package instructions. Drain and set aside.

Fried egg noodles for topping, heat some oil in a separate pan and fry a handful of egg noodles until crispy. Drain on paper towels and set aside.

Divide the cooked egg noodles into serving bowls. Ladle the curry and chicken over the noodles. Top with sliced shallots, chopped pickled mustard greens, fresh chopped cilantro, lime wedges, crispy fried shallots, fried egg noodles and add chili paste for extra heat, if desired.

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Mary

Frugal Gastronomy was born out of Mary’s creative mind (and stomach). The desire to eat restaurant quality food at a lower price point at home.

She has the motivation and unique ability to crave something, look up some recipes out there, and modify them to taste even better.

She has the ability to eat something at a restaurant and think about how it could have been better, then come home and recreate it with her twist.

She also has the uncanny ability to find a deal and shop the sales so we have the ingredients at home so when she craves something, she doesn’t need to run out and pay full price or even “Overpay” for convenience.

She started this blog and her website to pass on this knowledge on to other foodies to enjoy……