Khao Soi (Thai Coconut Curry Noodles) with Crispy Chicken

Ingredients

• 1 tbsp neutral oil
• 1 shallot (Diced for the broth.)
• 2 garlic cloves (Minced.)
• 2 cans coconut milk (Scoop the thick cream from the top first; use the remaining milk afterward. Can size is not specified.)
• 4 tbsp Thai yellow curry paste
• 2 cups water (Combined with the chicken bouillon cubes to prepare broth.)
• 2 chicken bouillon cubes (Combine with the water to prepare chicken broth.)
• 1 tbsp sugar
• 0.5 tbsp Sriracha (Source specifies 1/2–1 tbsp; quantity uses the lower end of that range.)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tsp curry powder
• 1 tsp red pepper flakes
• 1 lb chicken tenders
• 0.25 cup flour (For coating the chicken.)
• 1 egg (Whisked, for coating the chicken.)
• 1 cup panko breadcrumbs (For coating the chicken.)
• 1 tsp white pepper (Season the panko breadcrumbs.)
• salt (Season the chicken before breading and sprinkle generously over it immediately after frying; amount not specified.)
• 1 shallot (Thinly sliced for serving.)
• limes (Cut into wedges and serve on the side; amount not specified.)
• green onion (Chopped; amount not specified.)
• cilantro (Chopped; amount not specified.)
• 3 egg roll wrappers (Cut into thin strips to make the crispy noodle topping.)
• egg noodles (Cook according to package instructions; amount not specified.)
• vegetable oil (For frying the wrapper strips and chicken; amount not specified.)

Steps

1. 1

   Dice the broth shallot and mince the garlic. Heat the neutral oil in a pot over medium heat. Add the shallot and garlic and sauté for about 1 minute, until fragrant.

2. 2

   Scoop the thick coconut cream from the top of the cans into the pot and add the Thai yellow curry paste. Cook over medium heat for about 5 minutes, stirring frequently, until the oil begins to separate and the paste is fragrant.

3. 3

   Combine the water and bouillon cubes to prepare the chicken broth. Pour the remaining coconut milk and prepared broth into the pot.

4. 4

   Add the sugar, Sriracha, oyster sauce, fish sauce, curry powder, and red pepper flakes. Stir to combine, then simmer uncovered over medium heat for about 15 minutes.

5. 5

   Season the chicken tenders with salt. Coat each piece in flour, dip it in the whisked egg, then coat it in panko breadcrumbs seasoned with white pepper. Place the breaded chicken on a wire rack.

6. 6

   While the oil heats, thinly slice the serving shallot, chop the cilantro and green onions, cut the limes into wedges, and slice the egg roll wrappers into thin strips.

7. 7

   Heat vegetable oil for frying to 375°F (190°C).

8. 8

   Carefully fry the wrapper strips for 1–2 minutes, until golden and crispy. Remove them and drain on a paper towel-lined plate.

9. 9

   Fry the breaded chicken tenders for approximately 3 minutes, until golden and cooked through. Immediately sprinkle them generously with salt after removing them from the oil.

10. 10

    Cook the egg noodles in a pot of boiling water according to the package instructions. Drain well and set aside.

11. 11

    Divide the cooked egg noodles among serving bowls and ladle the coconut curry broth over them.

12. 12

    Add the crispy chicken, sliced shallot, cilantro, green onions, and crispy wrapper strips to the bowls. Serve with lime wedges on the side for squeezing over the soup just before eating.

Notes

Structured recipe data is followed for quantities and method. The source does not specify amounts for the lime, green onion, cilantro, egg noodles, or frying oil; the coconut milk can size is also unspecified. Although the page excerpt contains some different suggestions, those are not included because the structured recipe data is definitive.

Nutrition per serving

• main
• dinner
• Thai-inspired
• noodles
• coconut curry
• crispy chicken
• fried
• comfort food