Name: THAI CURRY CHICKEN NOODLE SOUP
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 2
Ingredients: 2 tbsp cooking oil; 1 tbsp khao soi curry paste; 3 ½ oz boneless chicken breast or thigh*, cut into chunks; 1 cup coconut milk; 1-2 tsp palm sugar; 1-2 tbsp fish sauce (substitute 1 tsp salt for vegetarian); 3 ½ oz egg noodles, cooked according to package instructions (use rice noodles for a gluten-free version); 2 oz deep fried egg noodles*; Finely chopped cilantro; Finely chopped spring onion; 2 shallots, thinly sliced; 1 lime, cut into wedges; 2 tbsp pickled cabbage; khao soi curry paste; Cutting board; Chef's knife; Large pot; Large skillet

THAI CURRY CHICKEN NOODLE SOUP

Jason Glover

Servings

Prep Time

5 minutes

Cook Time

16 minutes

Khao soi curry is a traditional dish of Northern Thailand and is made with boiled egg noodles, fried egg noodles, and meat (or tofu for a vegetarian version) in a creamy, coconut-curry sauce.

Ingredients

2 tbsp cooking oil
1 tbsp khao soi curry paste
3 ½ oz boneless chicken breast or thigh*, cut into chunks
1 cup coconut milk
1-2 tsp palm sugar
1-2 tbsp fish sauce (substitute 1 tsp salt for vegetarian)
3 ½ oz egg noodles, cooked according to package instructions (use rice noodles for a gluten-free version)

Toppings

2 oz deep fried egg noodles*
Finely chopped cilantro
Finely chopped spring onion
2 shallots, thinly sliced
1 lime, cut into wedges
2 tbsp pickled cabbage
khao soi curry paste

Tools

Directions

Heat the cooking oil in a large skillet over medium heat. Add the curry paste and cook until fragrant.
Add the chicken (or tofu) and cook, stirring continuously, for 2-3 minutes, until cooked through.
Stir in the coconut milk, palm sugar, and fish sauce. Mix well and let simmer for 5-10 minutes.
Divide the cooked egg noodles between two bowls and pour the curry over the top.
Serve the toppings on the side so that everyone can customize their bowl to their own taste. Enjoy!