Description
Northern Thai chicken khao soi promises a perfect dance of creamy coconut curry and tender noodles, blending rich spices with crispy egg noodle toppings. Warm comfort meets bold Thai flavors you’ll crave long after the last delicious spoonful.
Ingredients
Scale
Main Protein:
- 1 pound pre-made popcorn chicken or chicken tenders
- 3 ounces (85 grams) fresh baby spinach or frozen spinach (thawed and squeezed dry)
Liquid Ingredients:
- 3 cups chicken stock
- 2 15-ounce (425 grams) cans full-fat coconut milk
- 3 tablespoons fish sauce
- ¼ cup + 2 tablespoons soy sauce (divided; add more if needed)
- 2 tablespoons honey
- 1 teaspoon sugar
Aromatics and Vegetables:
- 2 tablespoons cooking oil (like vegetable, canola, or olive oil)
- 1 bunch scallions, chopped (white and green parts separated)
- 2 carrots, thinly sliced
- 1 shallot, thinly sliced
- 1 fresh red chili, sliced
- 3 garlic cloves, minced
- ¼ cup Thai-style red curry paste
- 16-ounce (450 grams) package rice noodles (cooked as directed on the package)
Instructions
- Ignite the oven to 375°F (190°C), positioning the rack centrally for optimal heat distribution.
- Warm a substantial skillet or Dutch oven over medium heat. Introduce the white scallion segments, julienned carrots, finely diced shallots, chopped chili, and a pinch of granulated sugar. Sauté for 5 minutes until vegetables soften and release their aromatic essence. Incorporate minced garlic and vibrant red curry paste, allowing them to bloom for an additional minute.
- Integrate fish sauce, of soy sauce, and fresh spinach leaves. Briefly cook for 1 minute to meld flavors. Pour in creamy coconut milk and rich chicken stock. Lower the temperature, allowing the broth to gently simmer while preparing the protein.
- Whisk together golden honey and of soy sauce in a mixing bowl. Arrange pre-prepared popcorn chicken or tender pieces on a rimmed baking sheet. Thoroughly coat the chicken in the honey-soy glaze, then roast for 4-5 minutes until the exterior caramelizes and achieves a beautiful golden-brown hue.
- Ladle the fragrant coconut curry broth with its tender vegetables into serving bowls. Layer with soft rice noodles and crown with the crispy honey-soy chicken. Embellish with fresh cilantro, Thai basil, Sriracha sauce, zesty lime wedges, and offer additional soy sauce on the side for personalized seasoning.
Notes
- Discover the magic of Thai-inspired comfort in this one-pot wonder that transforms simple ingredients into a flavor explosion.
- Crisp chicken nestles into a creamy, spicy coconut broth, creating layers of texture and warmth that transport you straight to street food paradise.
- Customize your bowl with fresh herbs, zesty lime, and a drizzle of Sriracha to make each serving a personalized culinary adventure.
- Prep time is minimal, making this recipe perfect for busy weeknights when you crave something extraordinary yet effortless.
- Leftover soup keeps beautifully in the refrigerator, with flavors deepening and becoming even more delicious the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 10g
- Sodium: 2800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: Varies (depends on chicken used)