Enjoy authentic Khao Soi with coconut milk—an aromatic Thai curry with noodles, a rich nutty sauce, and bold spices. A warm and spicy staple of Thai cuisine!
Khao Soi with Coconut Milk:
- Sauté the Aromatics
Add 1 tablespoon of oil to a large pot over medium heat. Add the onion, chili, garlic, and ginger. Cook for 2 minutes, then add the curry paste and cook for another 2-3 minutes to release the aromas. - Prepare the Broth
Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. - Cook the Chicken
Add the chicken breasts to the pot, ensuring they are fully submerged. Cover with a lid and simmer for 20-25 minutes until the chicken is thoroughly cooked. - Prepare the Noodles
While the soup is simmering, cook the noodles according to the package instructions. Drain and rinse with cold water. - Create the Crispy Topping
Take a small handful of the cooked noodles and pat them dry with a paper towel. Heat 4 tablespoons of oil in a small pan over high heat. Fry the noodles until golden brown and crispy, then set aside on a paper towel. - Shred the Chicken & Balance the Sauce
Remove the chicken from the soup and slice or shred it. - Taste the broth and adjust the seasoning with lime juice, extra fish sauce, or brown sugar if needed.
- Assembly & Serving
Place a portion of noodles and chicken in deep bowls. Pour the hot aromatic soup over them. Garnish with sliced red onions, fresh cilantro, and the crispy fried noodles for texture.
