20-Min Khao Soi — Crispy Noodle Curry
Northern Thai curry over crispy noodles, with rotisserie chicken and fresh bean sprouts. A weeknight version of the classic that skips the long simmer by using curry paste and pre-cooked chicken.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 6 oz ramen or crispy chow mein noodles
- 3 tbsp neutral oil for frying
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1.5 cups rotisserie chicken, shredded
- ¾ cup chicken or vegetable broth
- 1 cup fresh bean sprouts
Instructions
- 1
Boil noodles until just tender, about 3 minutes. Drain and spread on paper towels to dry.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Fry half the noodles in a nest until golden and crispy, 2–3 minutes per side. Transfer to a plate; repeat with remaining noodles.
- 3
Add remaining 1 tbsp oil to the skillet. Stir in curry paste for 60 seconds until fragrant.
- 4
Pour in coconut milk and broth. Bring to a simmer, then add chicken and stir to combine, about 3 minutes.
- 5
Divide crispy noodles between two bowls. Ladle curry and chicken over the top.
- 6
Top with fresh bean sprouts and serve immediately while noodles are still crispy.
Tools you’ll need
- large pot or saucepan for boiling noodles
- paper towels
- large skillet or wok
- wooden spoon or spatula
- two bowls
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