Chicken Khao Soi


Noodle Night!

I love this dish so much! It’s everything weeknight meals should be; quick, easy, and unreal delicious. Cool weather happiness in a bowl AND on the table in a flash. So. Much. Awesome. Make this recipe y’all! You’re friends and family will love it.

Chicken Khao Soi

Makes 4 – 6 servings for hungry noodle loving folks


1 large jalapeno, stem & seeds removed 

½ small red onion, roughly chopped

8 garlic cloves, peeled and roughly chopped

1 thumb-sized piece of fresh ginger, peeled & roughly chopped

¼ cup cilantro stems

1 tablespoon lime zest

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 ½ teaspoons curry powder

2 tablespoon grapeseed oil

1 X 400ml cans coconut milk

3 cups chicken stock

1 ½ pounds boneless chicken thighs, halved

1 pound Chinese-style egg noodles

3 tablespoons fish sauce

1 tablespoon brown sugar

Sea salt


½ red onion, finely sliced into ½ moons

1 ½ cups bean sprouts

1 – 2 red chilies, finely sliced

Small bunch of fresh cilantro

1 lime, cut into wedges

1. In a food processor, combine jalapeno, onion, garlic, ginger, cilantro, lime zest, coriander, turmeric, and curry powder. Season with a small pinch of salt then blend, adding 1 tablespoon of water at a time, until it turns into a smooth paste. Perfect. 

2. Heat a large heavy-bottomed stockpot over medium-heat, and pour in the oil. When hot, add the paste and, stirring often, cook for 5 – 6 minutes. Add the coconut milk, stock, and chicken thighs, and bring to a boil over medium-high heat. When boiling, turn the heat down to medium, and simmer until the chicken is cooked through and easily shreddable (about 20 – 25 minutes). Using a slotted spoon, transfer the chicken to a plate and shred with two forks.

3. While the chicken is simmering, cook noodles according to package directions. Drain and set aside.

4. Return the chicken to the soup and stir in the fish sauce and brown sugar. Give the soup a taste and adjust seasoning with a pinch or two of salt, as necessary. Awesome. 

5. Divide the noodles into bowls, then ladle in the soup. Top with red onions, bean sprouts, chilies (if you like it spicy), and cilantro. Serve with lime wedges. Delicious!


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