Khao Soi Noodles

A Burmese-style curried noodle soup featuring chicken drumsticks, coconut milk, and both blanched and crispy fried egg noodles.

Chicken Quick Spicy Thai Coconut Milk Noodle Soup

Estimated Nutrition

Calories

895

kcal / serving

2685 kcal total

Carbs

47.4g

per serving

142.1 g total

Fat

59.5g

per serving

178.5 g total

Protein

46.2g

per serving

138.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

or light brown sugar

CondimentsSauces

tbsp

Thai Red Curry Paste

ready-made

tbsp

Fish Sauce

tbsp

Dark Soy Sauce

splash

Fruits

piece

Lime

cut into wedges, to serve

GrainsCereals

300

Egg Noodles

fresh

Liquids

400

Coconut Milk

400

Chicken Stock

Meat

piece

Chicken Drumstick

NutsSeeds

tbsp

Curry Powder

mild

Coriander

chopped fresh

OilsFats

tbsp

Groundnut Oil

Vegetables

piece

Spring Onion

trimmed, thinly sliced

piece

Red Onion

finely chopped

Method

Ladle chicken and sauce over noodles and top with onions and coriander.

Divide blanched noodles into bowls and add a splash of soy sauce.

Heat groundnut oil in a wok and fry the remaining 100g of noodles until crisp.

Heat curry paste in a large saucepan over medium heat.

Boil 200g of noodles in water for 1 minute then drain.

Top with crushed fried noodles and serve with lime wedges.

Add sugar and fish sauce then simmer for 20 minutes until chicken is cooked.

Stir in curry powder, coconut milk, and chicken stock then bring to a boil.

Add chicken and cook for 4 minutes until browned.