Khao Soi Curry Noodles
A rich, creamy coconut curry broth with tender chicken and soft rice noodles, topped with fresh herbs and a squeeze of lime. This Thai-inspired bowl is comforting and aromatic, perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz rice noodles
- 1 lb chicken thighs
- 13.5 fl oz coconut milk
- 3 tbsp red curry paste
- 2 cups chicken broth
- 1 whole lime
- ½ cup fresh basil
- 1 whole red chili
Instructions
- 1
Cook rice noodles according to package directions until just tender. Drain and set aside.
- 2
In a large pot, heat 1 tbsp oil over medium. Add red curry paste and stir-fry until fragrant, about 1 minute.
- 3
Add chicken thighs and cook until browned on all sides, about 5 minutes.
- 4
Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat to low. Cook until chicken is cooked through, about 15 minutes.
- 5
Remove chicken, shred with two forks, then return to the pot. Season with salt to taste.
- 6
Divide noodles among bowls. Ladle curry over noodles. Garnish with lime wedges, basil leaves, and sliced red chili.
Tools you’ll need
- large pot
- colander
- tongs
- two forks
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
