Description
Comforting khao soi noodle soup originates from Northern Thailand, blending rich coconut curry with tender chicken and crispy noodles. Fragrant spices and contrasting textures invite diners to explore authentic Thai street cuisine with each delicious spoonful.
Ingredients
Scale
- 1 lb pre-made popcorn chicken or chicken tenders
- 3 oz (85 g) fresh baby spinach or frozen spinach (thawed and squeezed dry)
- 2 15-oz (425 g) cans full-fat coconut milk
- 3 cups chicken stock
- ¼ cup + 2 tbsps soy sauce (divided; add more if needed)
- 3 tbsps fish sauce
- 2 tbsps honey
- 1 tsp sugar
- 2 tbsps cooking oil (like vegetable, canola, or olive oil)
- 16-oz (450 g) package rice noodles (cooked as directed on the package)
- 1 bunch scallions, chopped (white and green parts separated)
- ¼ cup Thai-style red curry paste
- 3 garlic cloves, minced
- 2 carrots, thinly sliced
- 1 shallot, thinly sliced
- 1 fresh red chili, sliced
Instructions
- Preparation: Preheat oven to 375°F (190°C) with rack positioned centrally for even heat distribution.
- Flavor Foundation: In a substantial skillet or Dutch oven over medium heat, sauté white scallion segments, julienned carrots, diced shallots, and chopped chili with a pinch of sugar for 5 minutes. Introduce minced garlic and red curry paste, allowing aromatics to bloom for an additional minute.
- Broth Creation: Add fish sauce, soy sauce, and spinach leaves, briefly cooking to meld flavors. Pour in coconut milk and chicken stock, reducing heat to a gentle simmer while preparing the protein.
- Chicken Preparation: Combine honey and soy sauce in a mixing bowl. Coat chicken pieces, arranging on a rimmed baking sheet. Roast for 4-5 minutes until caramelized and golden-brown, creating a crispy exterior.
- Final Assembly: Ladle fragrant coconut curry broth into serving bowls, layering with rice noodles and topped with honey-soy roasted chicken. Garnish with fresh cilantro, Thai basil, Sriracha sauce, lime wedges, and offer additional soy sauce for personalized seasoning.
Notes
- Adjust Spice Levels: Customize the heat by controlling the amount of chili and red curry paste, ensuring a personalized flavor profile that suits your taste.
- Crispy Chicken Technique: Ensure chicken pieces are evenly coated and spread out on the baking sheet to achieve maximum caramelization and crispiness.
- Noodle Selection: Choose fresh or dried rice noodles that complement the rich, creamy broth – wider noodles work best for capturing the complex curry flavors.
- Serving Pro Tip: Add garnishes just before serving to maintain their freshness and textural contrast, preventing soggy herbs and losing the vibrant, crunchy elements.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 610
- Sugar: 8 g
- Sodium: 1600 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg