In the town where I grew up, there was no Thai food. I missed out on all of that lovely goodness for the first 18 years of my life. I never got to try it until I went to college and I instantly fell in love. When I got to culinary school, we learned how to cook several of the classics. Pad Thai is the best known, but we also learned how to make Khao Soi. It is the most fragrant, flavorful and wonderful coconut curry noodle soup. It is easy to customize since it can be left vegetarian, or have chicken or shrimp added. In this case I used chicken and it was pure comfort like chicken noodle soup while we still have some chilly, rainy days here. This is an adaptation of the recipe I learned in school!
It tasted just as good! I topped each bowl with a lime wedge and store bought crunchy noodles. That crunch really added the perfect touch. The warm curry spice was perfectly offset by the coconut milk. All of the garlic, ginger and scallions gave it fantastic flavor. Hope you all love this big bowl of pure comfort too! xoxo
Khao soi is an absolutely incredible, flavor packed Thai chicken noodle soup. The spicy curry paste is perfectly offset by the coconut milk.
- 1 dash sesame oil
- 1.5 pounds boneless skinless chicken tenders diced small
- 2 tablespoons fresh ginger minced
- 5 cloves garlic minced
- 2 stalks lemongrass finely chopped
- 1 bunch scallions thinly sliced
- 1 1/2 tablespoons fresh cilantro roughly chopped, plus additional for garnish
- 1 jar Thai red curry paste 4 ounces
- 3 tablespoons curry powder
- 3 tablespoons dark brown sugar
- 1 can cream of coconut 15 ounces
- 2 cans coconut milk 14 ounces each
- 1 quart chicken stock
- 2 packages rice noodles 10.5 ounces each
- lime wedges for garnish
- crunchy noodles for garnish
Get out a large dutch oven or stock pot and heat the sesame oil in it over medium high heat. Brown the chicken in it until pretty much cooked through. Add in the garlic, ginger, lemongrass, scallions and cilantro and let them get fragrant for a minute. Stir the red curry paste, curry powder and brown sugar together, then stir it in to coat the chicken and aromatics. Let that all cook together for another couple of minutes. Finally, pour in the cream of coconut, coconut milk and chicken stock. Let the soup simmer on medium for 30 minutes. When time is almost up, boil the egg noodles in another pot according to the directions. Usually they only take 2-4 minutes. Drain them and toss them into the pot of soup. Ladle into bowls and top with a lime wedge and crunchy noodles! Enjoy!!