Name: Spicy Coconut Noodle Soup (Khao Soi Gai)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 lbs Chicken thighs (boneless, skinless); 3 tbsp Khao Soi curry paste; 28 oz Coconut milk (full-fat); 2 cups Chicken stock; 1 lbs Egg noodles (fresh or dried); 0.5 whole Red onion (sliced); 0.25 cup Pickled mustard greens (chopped); 1 whole Lime (wedges); 0.25 cup Cilantro (chopped); 1 tbsp Chili oil (Nam Prik Pao, optional); 2 tbsp Fish sauce; 1 tbsp Palm sugar; 0.5 cup Vegetable oil

Spicy Coconut Noodle Soup (Khao Soi Gai)

SoupDinnerComfort Food

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Chicken thighs (boneless, skinless)	1 lbs	135	22g	0g	5g
Khao Soi curry paste	3 tbsp	13	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Chicken stock	2 cups	43	3g	4g	1g
Egg noodles (fresh or dried)	1 lbs	436	16g	81g	5g
Red onion (sliced)	0.5 whole	6	0g	1g	0g
Pickled mustard greens (chopped)	0.25 cup	3	0g	1g	0g
Lime (wedges)	1 whole	5	0g	2g	0g
Cilantro (chopped)	0.25 cup	0	0g	0g	0g
Chili oil (Nam Prik Pao, optional)	1 tbsp	31	0g	0g	4g
Fish sauce	2 tbsp	3	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Vegetable oil	0.5 cup	241	0g	0g	27g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Chicken thighs (boneless, skinless)	1 lbs	135	22g	0g	5g
Khao Soi curry paste	3 tbsp	13	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Chicken stock	2 cups	43	3g	4g	1g
Egg noodles (fresh or dried)	1 lbs	436	16g	81g	5g
Red onion (sliced)	0.5 whole	6	0g	1g	0g
Pickled mustard greens (chopped)	0.25 cup	3	0g	1g	0g
Lime (wedges)	1 whole	5	0g	2g	0g
Cilantro (chopped)	0.25 cup	0	0g	0g	0g
Chili oil (Nam Prik Pao, optional)	1 tbsp	31	0g	0g	4g
Fish sauce	2 tbsp	3	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Vegetable oil	0.5 cup	241	0g	0g	27g

Directions

Step 1
Prepare noodles: Cook half of the egg noodles according to package directions, drain, and set aside. Fry the remaining half of the noodles in hot oil until crispy. Drain on paper towels.
Step 2
Heat 2 tbsp oil in a large pot. Add Khao Soi curry paste and stir-fry for 2-3 minutes until fragrant.
Step 3
Add chicken thighs and stir to coat. Pour in coconut milk and chicken stock. Bring to a gentle simmer, then reduce heat to low and cook for 20-25 minutes, or until chicken is very tender.
Step 4
Remove chicken, shred, and return to the pot. Stir in fish sauce and palm sugar. Taste and adjust seasoning.
Step 5
To serve, place cooked egg noodles in a bowl. Ladle the hot chicken curry soup over the noodles. Top with shredded chicken and crispy fried noodles.
Step 6
Garnish with sliced red onion, chopped pickled mustard greens, cilantro, a lime wedge, and a spoonful of chili oil if desired.