CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!
Provided by Sarah
Categories Noodles
Time 1h
Number Of Ingredients 24
Steps:
- Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
- Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
- Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
- Meanwhile, cook the noodles according to package instructions.
- To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.
Nutrition Facts : Calories 689 kcal, Carbohydrate 46 g, Protein 41 g, Fat 40 g, SaturatedFat 29 g, Cholesterol 226 mg, Sodium 1457 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
THAI COCONUT CHICKEN SOUP
This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
- Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
- Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
- Cook the noodles according to package instructions then drain.
- Place noodles in large serving bowls.
- Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.
Nutrition Facts : Calories 349 kcal, Carbohydrate 47 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 53 mg, Sodium 824 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!
This is my absolute favorite soup of all time. I've made it for friends and family from Europe to the Caribbean, haven't met anyone who could pass it up! This recipe is based on a soup I tried at an Indian restaurant in Montreal about 5 years back. It was soooo delicious and creamy. I have no idea how they made theirs, but my take is really, really close and super easy.
Provided by MTLcook
Categories Chicken Breast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
- Add chicken, reduce to medium heat. Let simmer about 10 minutes.
- Add potatoes, carrots, onions. Let simmer about 20 minutes.
- Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
- Once the potatoes are fully tender, remove from heat and add coconut milk.
- Puree with hand blender.
- Serve with Basmati rice and enjoy!
- *** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.
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