Description
A rich coconut curry noodle soup with tender chicken, mushrooms, and crispy noodles.
Ingredients
Scale
- 1 pound egg noodles or wonton noodles
- Neutral cooking oil, for frying
- 1/2 cup Khao Soi curry paste
- 1 1/2 pounds boneless chicken thighs or drumsticks
- 1 (13.5-ounce) can coconut milk
- 3 cups low-sodium chicken stock
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons brown sugar
- 8 ounces mushrooms, sliced
- 2 to 6 dried chilies, soaked and deseeded
- 1 teaspoon salt
- 1 tablespoon fresh turmeric, grated
- 1 tablespoon coriander seeds
- 1 tablespoon curry powder
- 2 ounces shallots, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons fresh ginger, finely chopped
- 1 tablespoon water
Instructions
- Fry a small handful of noodles until crisp and set aside.
- Cook remaining noodles according to package directions and drain.
- Blend all curry paste ingredients until smooth.
- Cook coconut cream until bubbling, then add curry paste.
- Stir in remaining coconut milk and stock.
- Add chicken and mushrooms and simmer until cooked.
- Season with soy sauce, fish sauce, and sugar.
- Serve broth over noodles and top with crispy noodles.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg