EFK Kitchen Ready
EFK Chicken Khao Soi
A comforting Northern Thai-style coconut curry noodle soup with tender chicken, aromatic curry, and crisp noodle contrast. It is bold enough for adults with a mild path for the family.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 35 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat oil in the Dutch oven. Cook onion until softened, then add garlic and ginger for 30 seconds. Stir in curry paste and turmeric and cook 1 minute.
- Add stock, coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer. Add chicken and cook until tender and 165°F, about 12 minutes.
- Cook noodles separately according to the package directions and drain. Divide noodles among bowls, ladle over the curry broth and chicken, and finish with lime, cilantro, red onion, and optional crisp noodles.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; black Staub Dutch oven; BlueStar range; stockpot; tongs; instant-read thermometer.
Food safety & storage
Cook chicken to 165°F. Keep cooked noodles separate for best storage. Refrigerate soup and noodles promptly and use within 3–4 days. Reheat soup until steaming hot.
View this recipe on the original EFK website ↗