Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

I employ a favorite time-saving grocery store trick in this recipe, to help get this beautiful, flavorful soup on the table faster. Most grocery stores offer pre-made popcorn chicken or chicken tenders that are of good quality, and by tossing them with a simple honey/soy mixture, we can infuse them with flavor and crisp them up in the oven, before topping our bowls of steaming Khao Soi Gai (Thai Coconut Curry Noodle Soup with Chicken). This is optional, and you can follow my NOTE below for a fresh-cooked chicken breast option or leave the meat out entirely.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

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2 tablespoons cooking oil (such as 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
1 teaspoon sugar
3 garlic cloves, minced
1/4 cup Thai-style red curry paste (I use this one)
3 tablespoons fish sauce
1/4 cup + 2 tablespoons soy sauce, plus more as needed
5 ounces fresh baby spinach or frozen spinach, thawed and wrung out
Two, 15-ounce cans full fat coconut milk
3 cups chicken stock
16-ounce package rice noodles, cooked per package directions
1 pound pre-made popcorn chicken or chicken tenders from your grocer’s deli (see note)
2 tablespoons honey

Serving Suggestions: Fresh chopped cilantro and basil, extra soy sauce, Sriracha, fresh limes

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Instructions

Preheat the oven to 375 degrees F. Adjust the rack to the middle position.
Add the oil to a large, deep-sided skillet or Dutch oven over medium heat. When it’s shimmering hot, add the scallion whites, carrots, shallot, chilis, and sugar. Cook until tender, about 5 minutes. Add the garlic and curry paste and cook for another minute.
Add fish sauce, ¼ cup soy sauce, and spinach. Cook for another minute. Add the coconut milk (stirring to melt in the solids), and the stock. Let the soup simmer over low heat while you prepare the chicken.
In a bowl or liquid measuring cup, stir together the honey and 2 tablespoons of the soy sauce. For the chicken (using my quick-fix trick), place the popcorn chicken/chicken tenders on a baking sheet and toss with the honey/soy mixture. Bake just until they start to caramelize and brown, about 4 to 5 minutes (just keep an eye on them).
To serve the soup: ladle the broth and veggies into bowls and top with noodles and the crispy honey/soy chicken. Top with fresh cilantro, basil, Sriracha, fresh limes for squeezing, and extra soy sauce, if you like.

Notes

NOTE: I doctor up pre-made crispy chicken from my grocer’s prepared foods section/deli as a time-saving move in this recipe, but you certainly can use fresh chicken.

To do that, cut 3 boneless, skinless chicken breasts into bite-sized pieces and stir fry them in cooking oil in a large skillet over medium high to high heat until golden brown all over, and cooked through.

Just before they’re finished, add the honey/soy sauce mixture to season them and to help them caramelize. Transfer them to a tray/plat and keep them warm in a 170-degree oven.

Build your soup in the same pan, no need to wipe it out first. Then, just serve this chicken on top of or underneath the hot soup.

Find it online: https://mykitchenlittle.com/2023/01/18/chicken-khao-soi/