CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)

Name: CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
Cuisine: Asian, Thai
Ingredients: 1 (6-ounce) package rice noodles; 1 (13.5-ounce) can coconut milk; 3/4 cup jarred roasted red peppers, drained; 1 1/2 tablespoons canola oil; 3 cloves garlic, minced; 2 shallots, diced; 4 tablespoons red curry paste; 1 1/2 tablespoons freshly grated ginger; 2 teaspoons chili powder; 3 cups chicken stock; 2 pounds boneless, skinless chicken thighs; 1 tablespoon fish sauce; 1 tablespoon reduced sodium soy sauce; 2 teaspoons brown sugar; 2 tablespoons freshly squeezed lime juice; 1/2 small red onion, thinly sliced; 1/2 cup cilantro leaves; 1 lime, cut in wedges

8 steps

Or use lo mein

Updated at: Wed, 16 Aug 2023 16:37:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories3174.8 kcal (159%)

Total Fat152.2 g (217%)

Carbs226.6 g (87%)

Sugars30.1 g (33%)

Protein224.2 g (448%)

Sodium6083.3 mg (304%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 x 6 ouncerice noodles

package

1 x 13.5 ouncecan coconut milk

¾ cuproasted red peppers

drained

1 ½ tablespoonscanola oil

4 tablespoonsred curry paste

1 ½ tablespoonsginger

freshly grated

2 teaspoonschili powder

3 cupschicken stock

2 poundsboneless skinless chicken thighs

1 tablespoonfish sauce

1 tablespoonreduced sodium soy sauce

2 teaspoonsbrown sugar

2 tablespoonsfreshly squeezed lime juice

0.5red onion

small, thinly sliced

½ cupcilantro leaves

1lime

cut in wedges

Instructions

Step 1

Cook noodles according to package instructions; set aside.

Step 2

Combine coconut milk and red bell peppers in blender until smooth; set aside.

Step 3

Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.

Step 4

Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.

Step 5

Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.

Step 6

Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.

Step 7

Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.

Step 8

Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.