Description
This Chicken Khao Soi is a curry noodle dish made with thin egg noodles and chicken in a flavorful curry broth topped with crispy fried egg noodles.
Ingredients
Fried Noodles
1/2 cup olive oil
4oz fresh, thin egg noodles
Chicken Khao Soi
8oz boneless skinless chicken thighs
salt
2 tbsp olive oil
3 1-inch pieces lemongrass*
5 cloves garlic, crushed
1 tbsp ginger, minced
1 whole shallot, chopped
2 tbsp red curry paste
2 tbsp curry powder
1 tsp turmeric
1 13.5oz can coconut milk
2 cups chicken broth
2 tbsp palm sugar**
juice of 1 lime
4oz fresh, thin egg noodles
Toppings
fresh cilantro
Thai basil
green onions
lime slices
pickled red onions***
Instructions
Fried Noodles
Heat oil in a large wok over medium-high heat
Using tongs, carefully add the noodles to the oil
Fry on both sides until golden brown, about 2 minutes per side
Use tongs to remove the noodles, set aside on a paper towel lined plate
Chicken Khao Soi
Pat chicken dry, slice into bite sized pieces, sprinkle with salt
Heat the oil left in the wok (use the oil leftover from the noodle frying) over medium-high heat
Add the chicken, cook 4-5 minutes until chicken is no longer pink
Strain the chicken and oil from the wok, set chicken aside
Heat 2 tbsp olive oil over medium heat
Smash the lemongrass to expose the oil, add the pieces to the wok with the garlic, ginger and shallot
Sauté 1-2 minutes
Add the chicken back to the wok
Add the red curry paste, curry powder and turmeric, working with a wooden spoon, mix until chicken is evenly coated
Pour in the coconut milk and chicken broth, mix
Add the palm sugar and lime juice
Bring to a boil
Once rapidly boiling, add the egg noodles, cook for 3-4 minutes
Toppings
Divide Khao Soi into 2 large bowls
Top each with a generous handful of the fried egg noodles
Top with fresh cilantro, Thai basil, green onions, lime slices and pickled onions, if desired
Notes
*Can sub with 1 tbsp lemongrass paste
**Can sub with light brown sugar
***Pickled Red Onions – 1 large red onion (sliced thin), 2 cups rice wine vinegar, 1 cup water, 1 tsp salt, 1 tbsp sugar – combine all ingredients in a large glass jar, allow onions to pickle at least 4 hours and up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Thai
Keywords: #chickenkhaosoi, #khaosoi, #northernthaicurry, #northernthaifood