15 Min Thai Coconut Curry Chicken Noodle Soup

Khao Soi is a rich and soothing coconut chicken -noodle soup in northern Thailand, which is everything.

We crushed this bowl: just the right amount sharp and creamy and full of good things. The chicken is tender and hearty, the pasta tough, the lime so bright and fresh.

Since I bought a small package of Thai Roter Curry paste, I have done all things red curry. I made red curry potatoes, red curry chickpeas and even red curry dip sauce for fries. I am surprised that Mike and I don’t red from all the red curry paste that we ate. I can’t get over how good it is. And really, it is so much easier to open a package than to get a mortar and a pestle out to make Curry paste from scratch.

Thai Red Curry Paste is the secret of how good and rich in this soup, while they are still being done somehow in 15 minutes, regardless of whether they cook them on the stove or in an instant pot. A taste and I bet, this will be a new staple for week. It’s so addicted.

While the egg straps and the crispy bits are completely optional, they also add a lot of texture and taste contrast. If you want to do something new, try to try egg bands if you haven’t done it. They are really simple, but so satisfying.

What is Khao Soi?

Khao Soi is a rich and soothing coconut soup in northern Thailand. It is also popular in neighboring countries, Myanmar and Laos. The coconut curry -soup base is creamy and thanks to the red curry paste, ginger, garlic and fish sauce packed with umami. Khao Soi usually has chicken, but it can also be found with beef.

How to do Khao Soi

1. Fry the aromatic and curry paste. Add a little oil in a medium -sized pot. When the oil is hot, add ginger and garlic and fry it occasionally stir. When you are soft, add the curry paste and fry over medium heat under medium heat until the oils separate.
2. Add the stocks and coconut milk. Stir in the chicken broth, coconut milk and chicken.
3. Cook. Bring for 10-15 minutes over medium heat and until the chicken breast is cooked.
4. Cook the pasta. While the soup cooks, cook the egg noodles and let it go well.
5. Season. Try the soup and season with fish sauce and a hint of sugar.
6. Mount. When the chicken is finished, take the soup and shred. Put the chicken with the noodles in the shells and exceed with the soup. End with lime and coriander and enjoy!

What is red curry paste?

Red Curry paste is a spice paste made of dried chilli, garlic, lemon grass, shallots, galangal, macro limets, coriander and cumin. It is the basis of many Thai dishes. You can make it at home by soaking the dried chillies and then beating everything together. Or you can buy a tub from the grocery store. Red Curry Paste is incredibly tasty and a super helpful ingredient for the fuse that your cooking game can build.

I love Aroy-D Thai Red Curry Paste – It has a fairly simple list of ingredients: chillies, garlic, lemon grass, shallots, salt, galangal, macrod lime, coriander and cumin. Quite similar to what I would put in a Curry paste if I did it myself. Mae Ploy Brand is also incredibly popular.

To use the best pasta

Traditionally, Khao Soi is made from fresh tough chinese egg noodles. You can find these egg noodles in the cooling gear in the Asian grocery store. You can also use: chow my pasta, dry egg noodles, immediate ramen noodles, fresh ramen noodles or even only spaghetti if you have that.

Can I do Khao Soi without noodles?

You can do that without any pasta. Technically speaking, it won’t be Khao soi, but it will still be a very delicious coconut curry chicken soup. Add some root vegetables, leafy vegetables or tofu to absorb it. If you make keto, use Shirataki noodles for a Keto Khao Soi.

Can I cook the pasta in the soup?

Please don’t cook the pasta in the soup! Fresh egg noodles have to be cooked in a large amount of boiling boiling water to cook properly. If you ever had slimy, moist pasta, it is probably because someone cooked them in soup. Egg noodles pour a lot of strength into the water in which they cook so that it changes the soup structure and the taste.

Instant Pot Khao Soi

Instant Pot Khao Soi is not much faster (if it is at all), but if you wish the easy cleaning and no smells of the Instant Pot:

1. Add chicken brothCoconut milk, red curry paste, garlic, ginger and chicken used.
2. Put the pressure Too high and cook for 5 minutes.
3. Cook and drain the egg noodles While the instant pot makes its magic. Share the pasta into deep bowls.
4. Quick release When the Instant pot is finished, remove the chicken and shred it. Share the chicken between the shells.
5. Season the soup With fish sauce and sugar
6. Mount. Scoop the soup on the pasta and chicken. Top with Lime Wedges and Coriander and enjoy!

Additional deposits for Khao Soi

The best part of Khao Soi are the additional coverings. So if you want a mood, you should give it to the bowl on the side:

• Crispy pasta. The best! Crispy, crispy, nutty, rich peace -grown egg noodles. This is pretty simple. Simply heat a little oil in a small saucepan and fry over medium heat until the egg noodles are crispy and brown. Drain on paper towels. You can also cut some Wonton wrapper and fry them.
• Cut shallots. Sharp and sweet raw rigid heat.
• Lime wedge & coriander. Pressing the acid acid rounds off the flavors, while the chopped coriander gives freshness.
• Egg bands. These are not traditional, but I like egg bands to turn into the pasta.
• Additional chilli paste. Have a small dish from Prik Pao (Thai chili sauce) so that you can add additional spice if necessary

Serve dishes with Khao Soi

Khao Soi is hearty enough to be eaten yourself, but what is life without variety? Here are a few dishes that can serve next to their Khao Soi.

Steph