Thai Coconut Curry Noodles w/ Pickled Onions, Crispy Rice Noodles & more!

There's something so comforting about Thai food, especially if it involves a warm curry and noodles. The coconut milk paste, warming spices, and Khao Soi paste make this bowl something you can't miss out on!

Khao Soi is a coconut curry chicken noodle soup from Northern Thailand. It’s warm, spicy, comforting, and adaptable. With this recipe, you can adjust how much Khao Soi paste you want to add depending on your spice preference and play with textures when adding toppings & garnishes. The ingredient list might seem lengthy, but it’s likely you already have everything you need in your pantry and fridge. If you can’t source dried New Mexican chiles, you can try swapping for dried guajillo chiles.

The toppings are fresh and add a variety of textures (definitely do not miss out on the crispy rice noodles - instructions below), while the chicken is hearty and tender and the soup itself is flavorful and creamy. It’s essentially a uniquely flavored Thai curry with chewy noodles and toppings of your choice.

On the note of noodles, do not cook them in the soup! Egg stir fry noodles especially release a lot of starch, meaning they’ll likely stick together if the cooking liquid isn’t changed and it’ll change the consistency and taste of the soup.

Yield: 4

Author: Clean Eats Factory

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Thai Coconut Curry Noodles w/ Pickled Onions, Crispy Rice Noodles & more!

There's something so comforting about Thai food, especially if it involves a warm curry and noodles. The coconut milk paste, warming spices, and Khao Soi paste make this bowl something you can't miss out on!

Ingredients

For the Khao Soi paste:

• 4 New Mexican Dried Chilies (stemmed, halved, and deseeded)
• 2 tsp + 1/4 tsp curry powder
• 2 tsp + 1/2 tsp turmeric powder
• 2 tbsp minced ginger
• 4 garlic cloves, minced
• 4 tbsp reserved soaking liquid

For the coconut curry:

• 1 lb chicken (thigh or breast)
• 1 tsp kosher salt
• 1 tbsp fish sauce
• 4 tbsp coconut sugar (to taste)
• 1 1/2 cup coconut milk
• 1/4 cup khao soi paste (more or less, depending on spice preference)
• 1/2 tsp turmeric
• 1/2 tsp curry powder
• 2 tsp sesame oil
• Stir fry noodles
• Toppings - cilantro, lime, chile flake, bean sprouts, pickled onions (optional)

Instructions

For the Khao Soi paste:

1. On a dry pan over medium heat, toast the Dried New Mexican Chile halves for 5-10 minutes, until lightly browned.
2. Soak the Dried New Mexican Chile halves in boiled water (or very hot tap water) for 20-30 minutes to re-hydrate. Reserve 4 tbsp of the soaking liquid.
3. Combine the rehydrated chiles, reserved soaking liquid, garlic, ginger, turmeric, and curry powder in a food processor and blend until a smooth paste forms.

To finish the curry:

1. Combine the salt, fish sauce, sugar and coconut milk in a large pot. Add chicken, bring to boil and let simmer for 10-15 minutes, flipping chicken halfway. 
2. Add 4-5 tbsp of the khao soi paste - more or less to taste. Then add the turmeric, curry powder,  sesame oil, and 1-2 cups water and bring to a simmer, 8 minutes, stirring occasionally.
3. Fry the noodles according to package instructions. To make the crispy rice noodles, heat a drizzle of sesame oil in a pan over medium heat and fry for 2 minutes per side, or until crispy.
4. Once the chicken is cooked through, shred the chicken and add it back to the soup with the noodles. Then add your toppings - cilantro, lime, chile flake, bean sprouts, pickled onions - and enjoy!

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