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
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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!!