Chicken Khao Soi "Golden Bowl" Recipe

Name: Chicken Khao Soi "Golden Bowl"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Khao Soi Paste; 7 dried red chilies, coarsely crumbled; 1 tbsp coriander seeds; 2 tbsp thinly sliced lemon grass; 2 tbsp sliced shallots; 4 cloves garlic, coarsely chopped; 1 inch fresh turmeric root, coarsely chopped; 4 thin slices fresh galangal, coarsely chopped; 4 thin slices fresh ginger, coarsely chopped; 1 tsp sea salt; 2 tsp shrimp paste; Thai Chicken Stock; 4 cups low-sodium chicken broth; 5 coriander roots, crushed; 2 cloves garlic, crushed; 1 onion, halved; 1 tsp black pepper; 1 tsp sea salt; Chili Oil; 3 tbsp sunflower oil; 2 tbsp chili powder; 1 tsp garlic salt; Pinch brown sugar and salt; Chicken Khao Soi; 1 carton (33.8 oz) Aroy-D brand 100 per cent coconut milk, unshaken; 2 lb skinless, boneless chicken breasts, thinly sliced crosswise; 1 tbsp tapioca flour; 3 tbsp sunflower oil; 4 tsp curry powder; 4 tsp packed brown sugar

Servings: persons

Khao Soi Paste
7 dried red chilies, coarsely crumbled
1 tbsp coriander seeds
2 tbsp thinly sliced lemon grass
2 tbsp sliced shallots
4 cloves garlic, coarsely chopped
1 inch fresh turmeric root, coarsely chopped
4 thin slices fresh galangal, coarsely chopped
4 thin slices fresh ginger, coarsely chopped
1 tsp sea salt
2 tsp shrimp paste
Thai Chicken Stock
4 cups low-sodium chicken broth
5 coriander roots, crushed
2 cloves garlic, crushed
1 onion, halved
1 tsp black pepper
1 tsp sea salt
Chili Oil
3 tbsp sunflower oil
2 tbsp chili powder
1 tsp garlic salt
Pinch brown sugar and salt
Chicken Khao Soi
1 carton (33.8 oz) Aroy-D brand 100 per cent coconut milk, unshaken
2 lb skinless, boneless chicken breasts, thinly sliced crosswise
1 tbsp tapioca flour
3 tbsp sunflower oil
4 tsp curry powder
4 tsp packed brown sugar
Cooked thin, flat Chinese egg noodles
Deep-fried noodles
Chopped green onions and coriander

1
Khao Soi Paste
2
Soak chilies in hot water until pliable, then drain. Toast coriander seeds in skillet over medium heat for 3 minutes, until fragrant. In a spice grinder, grind coriander to a powder. Add chilies and remaining ingredients, except shrimp paste, and grind until finely chopped. Add shrimp paste and grind again.
3
Chicken stock
4
Simmer ingredients, uncovered, for 30 minutes. Strain through cheesecloth-lined sieve
5
Chili Oil
6
Heat oil in small skillet over medium heat until shimmering. Stir in remaining ingredients and remove from heat. Stir before using.
7
Chicken Khao Soi
8
1. Freeze carton of coconut milk for 15 minutes. Cut top off carton and spoon out 1 cup thick milk from top and reserve. Toss chicken in tapioca flour and 1 tbsp oil until well coated.
9
2. In a wok or large, deep skillet, heat remaining oil over medium heat. Add khao soi paste and stir-fry for 1 minute. Add chicken, curry powder and brown sugar and stir-fry for about 3 minutes, until chicken loses its raw colour. Add the thick coconut milk and stir-fry for 2 minutes, until surface of sauce takes on an oily sheen. Add remaining coconut milk and 2 cups Thai chicken stock. Bring to a boil, then reduce heat and simmer for 3 minutes.
10
3. Divide noodles among 6 serving bowls and spoon chicken and broth over top. Garnish with fried noodles, green onions and coriander. Drizzle with chili oil to taste and serve with lime wedges. (Light soy sauce and pickled sour mustard are nice, too.)

1131

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Khao Soi Paste, 7 dried red chilies, coarsely crumbled, 1 tbsp coriander seeds, 2 tbsp thinly sliced lemon grass, and more.

Yes, Chicken Khao Soi "Golden Bowl" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Khao Soi "Golden Bowl"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions