Chicken Khao Soi

Abby Allen-Leach

This coconut curry noodle soup may sound involved, but it couldn't be easier to throw together in a pinch.

5 from 1 vote

Prep Time 30

Cook Time 40

Course Dinner

Cuisine Thai

Servings people

6 garlic cloves Peeled and crushed
2" fresh ginger Peeled and roughly chopped
2 shallots Medium in size - peeled and roughly chopped
5 guajillo chilies Dried and medium in size
2 limes
1/2 cup cilantro Roughly chopped
2 tsp turmeric
2 tsp curry powder
2 tsp coriander Ground
1 tsp crushed red pepper flakes or Gochugaru This is optional, but suggested if you're looking for a bit more heat

2 tbsp olive oil
2 cups vegetable broth
2 14 oz cans coconut milk Full fat and unsweet
2 chicken breasts Boneless and skinless
salt At least a couple of tsp, plus more as needed.
noodles For example: ramen, udon, soba or Chinese egg noodles. Use whatever you have on hand or prefer.
2 carrots Medium in size, peeled and sliced into thin rounds.
1/2 cup red onion Sliced thin
1 jalapeño Sliced into thin rounds

Bring a few cups of water to a boil in a kettle or on the stove top. Place chiles in a medium bowl and pour boiling water over to cover. Allow peppers to soften for at least 30 minutes. Reserve 1/2 cup soaking liquid and discard the rest as well s the stems of the peppers.
Add softened chiles and remaining Khao Soi paste ingredients and half of the chopped cilantro to a food processor with half of reserved soaking liquid. Process, adding more liquid as needed, until a paste forms.

Heat olive oil in a dutch oven over medium high heat and add paste to the pot. Cook for about five minutes - the paste will become quite fragrant and will take on a deeper color of red.
Carefully pour in broth and coconut milk then add in the chicken. Bring the pot to a boil, reduce the heat to medium-low to maintain a simmer and cover mostly, leaving the top slightly ajar - 30 minutes.
Prepare noodles of choice and divide evenly between bowls.
After chicken has cooked, taste and season the soup as needed and add the juice of one lime. Remove the chicken from the soup and shred using two forks - carefully return to the pot. Stir in sliced carrots.
Ladle soup into the bowls with the noodles and top with sliced onion and cilantro and serve with additional lime wedges.

Keyword Chicken Khao Soi, Coconut Curry Noodle Soup

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