Chicken Khao Soi

Khao Soi is a lush aromatic Coconut Curry Noodle Soup that has its origins in Northern Thailand. Super easy to make and is easily adapted to be made with w/ either prawns, crispy tofu or vegan friendly and is totally gluten-free.

It’s what I call a “bish, bash, bosh” soup that can be made in under 15 minutes. You know for those days when it’s cold, damp and you crave something warm and a little spicy.

What You Need:

  • I packet dry rice noodles
  • 1 tablespoon coconut oil
  • 1 large shallot finely diced
  • 3 stalks chopped lemongrass
  • 2 garlic cloves, rough chopped
  • 1 tablespoon Thai Red Curry Paste
  • 1/2 teaspoon turmeric
  • 2 cans coconut milk
  • 1 cup chicken stock (or veg stock if going down the vegan route)
  • 4 kefir lime leaves
  • 1 thinly sliced red bell pepper
  • 2 tablespoons brown sugar
  • 2/3 cooked chicken legs shredded
  • 1 lime
  • Garnish with fresh basil, coriander, bean sprouts, lime wedge, thinly sliced red onions or scallions.

Let’s Get Cooking:

  • Start a pot of boiling water, to cook the rice. Drain and rinse with water to help prevent them from sticking together
  • While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper
  • Saute the shallot& lemon grass in the coconut oil until golden in colour.
  • Add the garlic and cook for another minute or two.
  • Now add the red curry paste, and cook for another 2 minutes, stirring consistently
  • Throw in the coconut milk and rinse the tins adding the water along with the chicken stock & lime leaves
  • Once gently simmering add the bell pepper, sugar.
  • Add shredded cooked chicken and gently simmer until cooked. Give a squeeze of lime.
  • Divide noodles into the bowls and ladle the soup over them.
  • Garnish with fresh basil, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.
  • Enjoy.

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