Print
Easy Thai Coconut Curry Noodles (Khao Soi)
One of the most popular dishes in Northern Thailand. This version uses store-bought red curry paste to make it quickly and easily. This makes two large servings.
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 2
Calories 305 kcal
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 shallot thinly sliced
- 1 tablespoon freshly grated ginger
- 2-3 tablespoons red curry paste depending on spice preferences
- 1 can coconut milk
- 1 cup chicken broth
- 1 red bell pepper thinly sliced
- 4 chicken drumsticks
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 4-6 ounces egg noodles
- To garnish: chopped scallions fresh cilantro, lime wedges
Instructions
-
Place a large saucepan or wok over medium heat. Add oil, garlic, shallot, and ginger and stir-fry about 1 minute. Add curry paste and stir-fry another 30 seconds, stirring constantly. Add coconut milk, chicken broth, sugar, fish sauce, and bell pepper and stir to combine. Add chicken. Bring to a boil, then lower to a simmer. Simmer uncovered about 30 minutes, until the chicken is cooked through and tender.
-
Taste and adjust flavor with fish sauce (salty) and/or sugar (sweet).
-
Meanwhile, cook the noodles according to package directions. Drain and divide noodles among 2 bowls. Divide chicken and soup evenly. Garnish each bowl with scallions, cilantro, and lime wedges.