Name: Khao Soi: 15 Min Thai Coconut Curry Chicken Noodle Soup
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Khao Soi: 15 Min Thai Coconut Curry Chicken Noodle Soup

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HomeAll RecipesBuying GuidesTravelAboutContactLight/Dark ModeRecipe IndexSusbcribe30 minutes or lessdinnerInstant Pot Recipessoupthai foodKhao soi: deliciously warming coconut curry noodles in just 15 minutes.Khao soi is a rich and comforting Northern Thailand coconut curry chicken noodle soup that is everything.We crushed this bowl: just the right amount of&nbsp;spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh.Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an instant pot. One taste and I bet this will be a new weeknight staple. It’s that addictive.While the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you’re looking to do something new, give egg ribbons a try if you haven’t. They’re really simple but so satisfying.Khao soi is a rich and comforting Northern Thailand coconut curry noodle soup. It’s also popular in neighboring countries Myanmar and Laos. The coconut curry soup base is creamy and packed with umami thanks to red curry paste, ginger, garlic, and fish sauce. Khao soi usually has chicken in it, but it can be found with beef as well.Red curry paste is a seasoning paste made from dried chili, garlic, lemongrass, shallots, galangal, makrut lime, coriander, and cumin. It’s the base of many Thai dishes. You can make it at home by soaking the dried chilis then pounding everything together. Or, you can buy a tub of it from the grocery store. Red curry paste is incredibly flavorful and a super helpful back pocket ingredient that can level up your cooking game.I love Aroy-D Thai red curry paste – it has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, makrut lime, coriander, and cumin. Pretty much like what I would put into a curry paste if I were to be making it myself. Also incredibly popular is Mae Ploy brand.Traditionally khao soi is made with fresh chewy Chinese egg noodles. You can find these egg noodles in the refrigerated aisle in the Asian grocery store. You can also use: chow mein noodles, dry egg noodles, instant ramen noodles, fresh ramen noodles, or even just spaghetti if that’s what you have.You can totally make this without noodles. Technically it won’t be khao soi, but it will still be a very tasty coconut curry chicken soup. Add some root vegetables, leafy greens, or tofu to bulk it up and if you’re doing keto, use shirataki noodles for a keto khao soi.Please don’t cook the noodles in the soup! Fresh egg noodles need to be cooked in a large amount of roiling boiling water to properly cook. If you’ve ever had slimy, soggy noodles, it’s probably because someone cooked them in soup. Egg noodles release a lot of starch into the water they’re cooking in so it will change the soup texture and flavor.Fry the aromatics and curry paste. In a medium sized pot, add a little bit of oil. When the oil is hot, add the ginger and garlic and fry, stirring occasionally. When soft, add the curry paste and fry over medium high heat, stirring, until the oils start to separate.Add the stock and coconut milk. Stir in the chicken stock, coconut milk, and chicken.Simmer. Bring everything to a simmer over medium heat for 10-15 minutes or until the chicken breast is cooked through.Cook the noodles. While the soup is simmering, cook the egg noodles and drain well.Season. Taste the soup and season with fish sauce and a touch of sugar.Assemble. When the chicken is done, remove from the soup and shred. Add the chicken to the bowls with the noodles and top with the soup. Finish off with lime and cilantro and enjoy!Instant pot khao soi isn’t actually much faster (if it is at all) but if you want the easy cleanup and no smells feature of the instant pot:Add chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken to the insert.Set the pressure to high and cook for 5 minutes.Cook and drain the egg noodles while the Instant Pot is doing its magic. Divide the noodles into deep bowls.Quick release&nbsp;when the Instant Pot is done, remove the chicken, and shred it. Divide the chicken between the bowls.Season the soup with fish sauce and sugarAssemble. Ladle the soup on top of the noodles and chicken. Top with lime wedges and cilantro, and enjoy!The best part of khao soi are the extra toppings. So if you want a vibe, be sure to include these on the side to top your bowl:Khao soi is hearty enough to be eaten on its own but what is life without variety? Here are a few dishes to serve alongside your khao soi;Stephfrom votesNutrition FactsKhao SoiAmount Per Serving* Percent Daily Values are based on a 2000 calorie diet.Read More chicken noodlecoconut milknoodle soupnoodlesthaithai curryFebruary 16, 2019 at 5:19 amThis is pretty similar to the red curry ramen posted a few weeks back, right?ReplyFebruary 16, 2019 at 8:00 amThis looks really good! I love all things red curry and this fits my need for weeknight instant pot dinners that are boyfriend approved as well. Thanks!ReplyFebruary 16, 2019 at 12:49 pmI love all these flavors, and of course noodles are always good ;). Can’t wait to try on a cold night!ReplyFebruary 16, 2019 at 6:20 pmI’m new to your blog and everything looks really delicious. I wanted to ask, if I were to double the recipe how would that effect cook time?ReplyFebruary 17, 2019 at 7:30 pmThis is no Khao Doing, because the curry paste we use is totally different. However, it is a good try.ReplyFebruary 18, 2019 at 6:18 amCan you substitute chicken thighs for the breast? How would the cooking time change?ReplyFebruary 18, 2019 at 7:32 pmThat was super tasty and easy. I used shrimp instead of chicken and added some mung bean sprouts for the crunch. Thanks for sharing the recipe.ReplyFebruary 19, 2019 at 10:42 amEgg ribbons?ReplyFebruary 19, 2019 at 10:44 amNever mind, I googled it….should’ve tried that first!ReplyFebruary 20, 2019 at 11:29 amPlease do a tutorial for egg ribbons. I googled and the first hit is a person with a really strong desire to know how to make them, its the best read.ReplyFebruary 21, 2019 at 4:25 pmThis was very tasty! I doubled everything else, but just used one can of coconut milk, so my broth was probably a little thinner. My family loved this. This is the fourth ramen soup recipe I’ve tried in the Instant Pot, and it was unanimously voted the winner. Thanks for a great recipe!ReplyMarch 1, 2019 at 7:24 pmThis is probably the tastiest thing I’ve made in my Instant Pot! I used chicken thighs instead and it came out AMAZING! Do you have recommendations on what wonton strips to buy? Had to skip this topping since I didn’t have time to go to the Asian market. Thanks for posting this awesome recipe!ReplyOctober 21, 2020 at 3:58 pmNowadays American supermarkets may have a small section near the fresh veggies that you can find wonton skins, tofu, dairy free cheeses and stuff like that.ReplyMarch 1, 2019 at 9:10 pmJust made this, subbing in thighs because deliciousness. It was excellent, even my relatively picky 2 year old destroyed her share and was drinking the leftover broth from her bowl!ReplyJuly 18, 2019 at 9:33 amThis looks delicious. If I wanted to double up the recipe do I cook for 10min and double the recipe?ReplyJanuary 13, 2020 at 12:52 pmHey, thanks for the recipe..I don’t use an instant pot so just wonder how long to cook on the stove.ReplyMay 7, 2020 at 7:04 amWhat brand of ramen noodles do you use in this?ReplySeptember 14, 2020 at 7:16 pmIf I am not a fan of chicken can I sub tofu or shrimp? Or will it not be as flavourful?ReplyDecember 11, 2020 at 5:23 pmThis was delicious! I added some Chinese broccoli to the broth and sautéed it in the instapot for 5 min at the end and used all your suggested toppings except sub scallions for thinly sliced green onion. Def a hit!ReplyFebruary 3, 2021 at 3:52 pmI am using youre recipe to hopefully fix the base soup i used from a dofferent recipe.. currently it looks/taste a little thin, red, and acidic, unlike a savory sweet creamy like at the restaurant. Would doubling the coconut milk make it extra creamy and a bit sweeter? I feel like i cant get it to taste quite right and maybe that is because of the red curry paste i used- all i had was “thai kitchen red curry paste”-from a general grocery store. Its not tasting very close to khao soi, comparing to all the times i have had it &gt;.

HomeAll RecipesBuying GuidesTravelAboutContactLight/Dark ModeRecipe IndexSusbcribe30 minutes or lessdinnerInstant Pot Recipessoupthai foodKhao soi: deliciously warming coconut curry noodles in just 15 minutes.Khao soi is a rich and comforting Northern Thailand coconut curry chicken noodle soup that is everything.We crushed this bowl: just the right amount of&nbsp;spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh.Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things....

Khao Soi: 15 Min Thai Coconut Curry Chicken Noodle Soup

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