Authentic Thai Khao Soi with Chicken and Shrimp
Indulge in the rich, aromatic flavors of Northern Thailand with this Authentic Thai Khao Soi recipe. This creamy coconut curry soup, combined with tender chicken and succulent shrimp, is a delightful mix of spices and textures that will transport your taste buds to Southeast Asia. Featuring fresh herbs like Thai basil and cilantro, it’s garnished with spicy Fresno chilies for an extra kick. Perfectly paired with wide Chinese egg noodles, this dish is a comforting bowl of goodness that your friends and family will love. Share the warmth of this dish during special gatherings or cozy dinners at home.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Vegetable oil
2 tablespoons (none)
Garlic cloves
3 (minced)
Fresh lemongrass
2 tablespoons (minced)
Turmeric
1 inch (peeled and minced)
Salt
1/4 teaspoon (none)
Red curry paste
1 tablespoon (none)
Massaman curry paste
1 tablespoon (none)
Palm sugar
1 tablespoon (grated)
Chicken stock
1/2 cup (none)
Coconut milk
3 cups (none)
Fish sauce
2 tablespoons (none)
Fresh lime juice
1 tablespoon (none)
Thai basil
1 bunch (whole)
Kaffir lime leaves
5 (bruised)
Chicken breast
1 lb (boneless, skinless & sliced thin)
Shrimp
1/2 lb (peeled and deveined)
Chinese egg noodles
1/2 lb (wide & cooked)
Fresno chilies
2 (cut into rings)
Fresh cilantro
1 bunch (whole)
Instructions
1
In a large saucepan, heat vegetable oil over medium heat until shimmering.
2
Add minced garlic, turmeric, and lemongrass, and sauté for about 30 seconds until fragrant.
3
Stir in the salt, red curry paste, and massaman curry paste, cooking for an additional minute to allow the flavors to develop.
4
Incorporate grated palm sugar, chicken stock, and coconut milk, then increase the heat to medium to bring the mixture to a gentle simmer.
5
Add the fish sauce, bruised kaffir lime leaves, and a whole bunch of Thai basil, allowing the soup to simmer on low heat for approximately 5 minutes to meld the flavors.
6
Introduce the sliced chicken breast and peeled shrimp to the pot, cooking on low heat until the chicken is just cooked through, typically around 5-7 minutes.
7
Using tongs, carefully remove the lime leaves and entire basil bunch from the soup.
8
Stir in the fresh lime juice to finish the broth, then remove from heat.
9
Divide the cooked wide noodles evenly among four bowls, then ladle the rich broth along with the chicken and shrimp into each bowl.
10
Garnish with sliced Fresno chilies and fresh cilantro sprigs for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Authentic Thai Khao Soi with Chicken and Shrimp.
What type of oil is used?
2 tablespoons of vegetable oil.
How much garlic is required?
3 minced garlic cloves.
How do I prepare the lemongrass?
Use 2 tablespoons of fresh lemongrass, minced.
How much turmeric is needed?
1 inch of fresh turmeric, peeled and minced.
What amount of salt is used?
1/4 teaspoon of salt.
What curry pastes are required?
1 tablespoon of red curry paste and 1 tablespoon of massaman curry paste.
What sweetener is added to the broth?
1 tablespoon of grated palm sugar.
How much chicken stock is used?
1/2 cup of chicken stock.
What is the quantity of coconut milk?
3 cups of coconut milk.
How much fish sauce is in the recipe?
2 tablespoons of fish sauce.
How much lime juice is added?
1 tablespoon of fresh lime juice.
How is the Thai basil used?
One whole bunch is added to the soup while simmering and removed before serving.
How many kaffir lime leaves are needed?
5 bruised kaffir lime leaves.
How is the chicken prepared?
1 lb of boneless, skinless chicken breast, sliced thin.
How much shrimp is included?
1/2 lb of peeled and deveined shrimp.
What type of noodles are recommended?
1/2 lb of wide Chinese egg noodles, cooked.
How should the Fresno chilies be cut?
Cut two Fresno chilies into rings.
What are the garnishes for the dish?
Sliced Fresno chilies and fresh cilantro sprigs.
How long do you sauté the aromatics?
Sauté minced garlic, turmeric, and lemongrass for about 30 seconds.
How long should the soup simmer with the herbs?
Approximately 5 minutes to meld the flavors.
What is the cooking time for the chicken and shrimp?
About 5-7 minutes on low heat until the chicken is cooked through.
What should be removed before serving?
The kaffir lime leaves and the entire basil bunch.
How is the dish served?
Divide cooked noodles into four bowls and ladle the broth and protein over them.
What type of cuisine is Khao Soi?
Northern Thai cuisine.
Is the soup broth spicy?
Yes, it uses red curry paste, massaman curry paste, and Fresno chilies.
What makes the soup creamy?
The combination of 3 cups of coconut milk and 1/2 cup of chicken stock.
What provides the salty flavor?
Fish sauce and a small amount of salt.
How many servings does this recipe make?
The recipe instructions suggest dividing it among four bowls.
What are the main flavor profiles?
Rich, aromatic, and creamy with hints of citrus and spice.