Khao Soi Gai (Northern Chicken Curry Noodle Soup)
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Ingredients
- 500 g chicken thigh fillets, diced
- 2 tbsp thai red curry paste
- 1 tbsp curry powder
- 800 ml coconut milk
- 300 ml chicken stock
- 300 g medium egg noodles
- 2 shallots, finely sliced
- 2 tbsp fish sauce
- 1 fresh lime
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 849 kcal
- Protein
- 39.3 g
- Carbohydrate
- 62.9 g
- of which sugars
- 8.1 g
- Fat
- 48.4 g
- of which saturates
- 37.1 g
- Fibre
- 6 g
- Salt
- 3.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste and curry powder in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the chicken and stir-fry for 4 minutes until it changes colour on the outside.
- 3
Pour in the rest of the coconut milk and the chicken stock, bring to a simmer and cook for 15 minutes until the chicken is cooked through with no pink remaining.
- 4
Season with the fish sauce.
- 5
Meanwhile, cook the egg noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 6
Divide the noodles between bowls, ladle over the curry broth and chicken, and top with sliced shallots.
- 7
Serve with lime wedges and fresh coriander to squeeze and scatter over at the table.
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