15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe
Try this 15 Minute Khao Soi Thai Coconut Curry Chicken Noodle Soup Recipe recipe or contribute your own.
Try this 15 Minute Khao Soi Thai Coconut Curry Chicken Noodle Soup Recipe recipe or contribute your own.
- 2 cloves garlic crushed
- lime wedges
- cilantro
- 1 large chicken breast
- 14 ounce can coconut milk
- 1 tablespoon fish sauce or to taste
- 1/2 inch piece ginger thinly sliced
- 2 cups no sodium chicken broth
- 1-2 tablespoons red curry paste
- 1 tablespoon light brown sugar or to taste
- 2 portions egg or ramen noodles
- sliced shallots
- egg ribbons
- crispy wonton strips
- Carbohydrate 11.7843737506646 g
- Cholesterol 82.2614454545455 mg
- Fat 1.89151922178866 g
- Fiber 1.02959998011589 g
- Protein 33.6456950965352 g
- Saturated Fat 0.514016758621237 g
- Serving Size 1 1 Serving (194g)
- Sodium 790.151552350077 mg
- Sugar 10.7547737705488 g
- Trans Fat 0.516939258621055 g
- Calories 201 calories
Step-by-step
- In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
- While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.
- When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
- Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.
- Finish with lime and cilantro and enjoy!
Releasing pressure too slowly on an Instant Pot will overcook poultry, so use a quick-release mechanism exactly five minutes after the cycle finishes to keep the meat tender. When preparing this soup ahead of time, store the broth base and noodles in separate airtight containers for up to three days in the refrigerator to prevent the starches from absorbing all the liquid and becoming mushy. Freezing the coconut milk and curry broth base is viable for up to two months, though dairy-free emulsions can sometimes separate slightly upon thawing and require vigorous whisking over low heat to reconstitute.
Equipment flexibility dictates that if an electric pressure cooker is unavailable, a standard heavy-bottomed Dutch oven achieves identical results by simmering the aromatics and protein gently over medium heat for fifteen minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Because store-bought red curry pastes vary significantly in sodium and concentration levels, always stir in the fish sauce and brown sugar at the very end of cooking after the protein has been shredded and removed, allowing precise control over the salt-to-sweet balance before ladling the liquid over fresh noodles.
