Authentic Spicy Thai Coconut Curry Noodle Soup with Chicken

Added by kocky, September 25, 2024
soups → noodle-soup
Thai cuisine

This Thai coconut curry noodle soup is a perfect balance of spicy, creamy, and fragrant flavors, featuring tender chicken and rice noodles in a rich coconut curry broth.

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Recipe:

Ingrediens

• 2 tablespoons vegetable oil (preferably coconut oil)
• 1 pound boneless, skinless chicken thighs (sliced thin)
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Thai red curry paste
• 1 teaspoon turmeric powder
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 4 cups chicken broth (low sodium)
• 2 cans (14 oz each) coconut milk (full-fat)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice (freshly squeezed)
• 8 oz rice noodles (preferably wide, flat noodles)
• 1 cup fresh spinach or bok choy (optional)
• Fresh cilantro, for garnish
• Thinly sliced red chili (optional, for heat)
• Lime wedges, for serving

Directions

1. Prepare the Chicken: Season the thinly sliced chicken thighs with a pinch of salt and pepper.
2. Heat the Oil: Heat the vegetable oil in a large pot over medium heat.
3. Sauté the Aromatics: Add the sliced onion, garlic, and ginger to the pot. Sauté until the onions become soft and translucent, about 5 minutes.
4. Add the Curry Paste and Spices: Stir in the Thai red curry paste and turmeric. Cook for another minute, releasing the aromas of the spices.
5. Cook the Chicken: Add the sliced chicken thighs to the pot. Cook until lightly browned on all sides, about 6-7 minutes.
6. Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
7. Season the Broth: Add fish sauce, soy sauce, brown sugar, and lime juice. Stir well and allow the flavors to meld over low heat for 10 minutes.
8. Cook the Noodles: While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
9. Add Vegetables (optional): Stir in fresh spinach or bok choy during the last 5 minutes of cooking, allowing them to wilt in the hot broth.
10. Serve the Soup: Divide the cooked noodles into bowls. Ladle the coconut curry broth over the noodles and chicken.
11. Garnish and Serve: Top with fresh cilantro, red chili slices, and a wedge of lime for squeezing. Serve immediately.

Nutrition Facts

Tips and Tricks

1. Choose the Right Curry Paste: Use a quality Thai red curry paste for authentic flavor. You can adjust the spiciness by adding more or less paste based on your heat preference.
2. Don’t Overcook the Noodles: To keep the texture of the noodles just right, cook them until slightly al dente and rinse them in cold water to stop further cooking.
3. Balance the Flavors: Adjust the sweetness with brown sugar and the acidity with lime juice to achieve the perfect balance between spicy, salty, and tangy.
4. Customize with Veggies: You can easily add other vegetables like mushrooms or bell peppers to this soup for added texture and nutrition.

Historical & Cultural Overview

Thai coconut curry noodle soup, also known as "Khao Soi" in some northern regions, is a staple in Thai cuisine. This comforting dish combines the rich flavors of coconut milk and curry paste, typical of Thai culinary tradition. Influenced by both Thai and Burmese cultures, it has a long history in the street food scene of Chiang Mai, often enjoyed as a hearty meal on cool days.

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