Khao soi with chicken
- March 2016
- Serves 4
- Hands-on time 25 min
This vibrant chicken noodle dish (khao soi) captures all of the bright, bold flavours of Thailand. Coconut milk, fish sauce and red curry paste are balanced with zingy fresh lime and the subtle sweetness of palm sugar.
And if you love Thai food as much as us, then you have to check out our guide to the ultimate Pad Thai.
- Dairy-free recipes
- 25.1g (16.7g saturated)
- 54g (3.9g sugars)
- 1 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 400ml coconut milk
- 500g skinless free-range chicken breast, cut into bite-size pieces
- 2 tbsp fish sauce
- ½ tsp dark soy sauce
- 1 tsp palm sugar (or brown sugar)
- 4 nests dried egg noodles
- Chopped pickled cabbage – we used red cabbage
- Chopped shallots
- Chilli sauce, such as sriracha
- Fresh coriander leaves
- Lime wedges
- Heat the oil in a medium saucepan over a high heat. Add the curry paste and stir-fry for a few seconds. Pour in the coconut milk and bring to the boil, then reduce the heat to medium and cook, stirring occasionally, until the red oil rises to the surface. Add the chicken and cook for 10 minutes or until cooked through.
- Add the fish sauce, dark soy sauce and palm/brown sugar, bring the mix to the boil, then turn off the heat. Taste it – it should be slightly salty but balanced.
- Cook the egg noodles until tender, according to the packet instructions, then drain and divide among serving bowls.
- Ladle the curry on top of the noodles, then garnish with the pickled cabbage, shallots, chilli sauce and coriander. Serve with lime wedges for squeezing.
This is best made fresh, but it will keep for up to 2 days in the fridge. To make it in advance, use boneless chicken thighs – they will stay more tender than breasts.
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